Cheesy Green Chicken and Veggie Enchilada Bake

• 10 flour tortillas
• 1 cup cooked chicken, chopped
• 12 cup onion, dices
• 12 cup celery, diced
• 12 cup corn kernel, frozen
• 1 cup tomatoes, seeded and chopped
• 1 zucchini, diced
• 1 red bell pepper, seeded and diced
• 10 ounces condensed cream soup
• 1 cup white cheddar cheese, pre-shredded
• 2 cups green chili salsa, from the jar
• 2 teaspoons chili powder or 2 teaspoons taco seasoning
• salt
• pepper

1. In a large bowl combine chicken, onion, celery, corn, tomatoes, zucchini, and bell pepper with the chili powder and salt and pepper to taste.
2. In another bowl combine condensed soup, 1 cup of the green salsa, and shredded cheese.
3. Spread remaining salsa into the bottom of a baking dish.
4. Spoon the chicken and veggie mixture into each tortilla.
5. Roll and place seam side down in the baking dish.
6. Pour the cheese sauce over top of the casserole making sure to cover it completely.
7. Bake the casserole for 30 minutes.
8. If it has been refirgerated, bake it for 40-45.
9. Garnish with topping such as jalepeno slices, cilantro, or green onions.

flour tortillas, chicken, onion, celery, corn kernel, tomatoes, zucchini, red bell pepper, cream soup, cheddar cheese, green chili salsa, chili powder, salt, pepper

Taken from www.food.com/recipe/cheesy-green-chicken-and-veggie-enchilada-bake-295983 (may not work)