Green Chili Enchiladas

• 1 pkg. corn tortillas
• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 1 can water chestnuts, chopped
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1 Tbsp. chili powder
• 1 tsp. garlic salt
• 1 can Ro-Tel tomatoes
• 1 can chopped green chilies
• 1 tsp. salt
• 1 large or 2 small chickens, cooked and deboned
• chicken broth
• grated cheese

1. Cut up chicken and trim off fat.
2. Leave on skin.
3. Wash and season to taste.
4. Bake in 9 x 13-inch pan sprayed with Pam.
5. Bake at 350u0b0
6. until begins to brown which will be 45 minutes, then put pats of butter on each piece.
7. Continue to bake until it is brown and the skin is crisp.
8. Use the drippings for gravy.

corn tortillas, cream of mushroom soup, cream of chicken soup, water chestnuts, green pepper, onion, chili powder, garlic salt, rotel tomatoes, green chilies, salt, chickens, chicken broth, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385711 (may not work)