Chicken Enchilada

• 1 chicken, cooked and cut up
• 8 flour tortillas
• 3 oz. cream cheese
• 1 Tbsp. milk
• 1/4 c. chopped celery
• 1/4 c. chopped onion, sauteed in 2 Tbsp. margarine
• 8 oz. sour cream
• 1 can cream of chicken soup
• 2 (4 oz.) cans chopped green chilies
• 1 c. shredded Cheddar cheese
• 1 c. shredded Monterey cheese

1. Mix chicken, cream cheese, milk and onion.
2. Place 1/3 cup in each flour tortilla and roll.
3. Place seam side down in greased baking dish.
4. Mix together sour cream, soup and drained chilies and pour over enchiladas.
5. Cover with foil.
6. Bake 35 minutes at 350u0b0.
7. Top with Cheddar and Monterey cheese.
8. Bake, uncovered, until melted.

chicken, flour tortillas, cream cheese, milk, celery, onion, sour cream, cream of chicken soup, green chilies, cheddar cheese, shredded monterey cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987749 (may not work)