Chicken Enchiladas

• 1 (10 oz.) pkg. taco shells (soft)
• 1 lb. chicken breast
• 6 celery stalks, chopped
• 2 onions, chopped
• 1 can olives, sliced
• 1 can tomatoes, diced
• 2 (1 lb.) jars salsa
• 8 oz. Cheddar cheese, shredded
• 1 Tbsp. oil

1. Saute onions and celery in oil in nonstick pan.
2. Remove when onions and celery are soft.
3. Cut up chicken breast in cubes and cook until no longer pink.
4. Drain chicken.
5. Add celery, onions, olives, tomatoes and 1 jar salsa.
6. Simmer 30 minutes.
7. Take 2 tablespoons of mixture and place in center of taco shell.
8. Fold lengthwise, then fold ends.
9. Place fold side down in 15 x 10-inch pan.
10. Repeat.
11. Pour remaining jar of salsa over tacos.
12. Bake in a 350u0b0 oven for 30 minutes.

taco shells, chicken breast, celery stalks, onions, olives, tomatoes, salsa, cheddar cheese, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=825334 (may not work)