Chicken Enchilada

• 10 lb. fryer legs
• 2 large onions, chopped
• 2 c. chicken broth
• 2 cans chopped chillies
• 2 cans mushroom soup
• 1 can celery soup
• 1 lb. grated Cheddar cheese
• 1 1/2 to 2 doz. corn tortillas
• salt and pepper to taste

1. Boil chicken legs until tender; take meat off bones and cut in small pieces.
2. Cook onions until clear in small amount of fat or in the microwave.
3. Mix all ingredients, except tortillas and cheese, to make creamy sauce.
4. Use a large casserole dish; spray with Pam.
5. Layer tortillas, meat mixture and cheese until all is used; make at least three layers of each.
6. Sprinkle top with cheese.
7. Add about 1/2 cup of extra broth to top.
8. Use broth from chicken legs.
9. Cover and bake at 325u0b0 for 35 to 40 minutes. Makes 12 to 15 servings.
10. Make several bowls at a time.
11. Freezes well.

fryer legs, onions, chicken broth, chillies, mushroom soup, celery soup, cheddar cheese, corn tortillas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295089 (may not work)