Lemon Broccoli Chicken

• 1 lemon
• 1 Tbsp. vegetable oil
• 4 skinless boneless chicken breast halves
• 1 can Campbell's cream of broccoli soup
• 1/4 c. milk
• 1/8 tsp. pepper
• 6 boneless, skinless chicken breasts, boiled and cubed
• 1 pkg. large flour tortillas
• salt and pepper to taste
• 2 cans cream of celery soup (1 can 4 enchiladas)
• 2 cans chopped green chilies
• 1 large onion, chopped fine
• 2 c. grated Cheddar cheese
• 2 c. grated Monterey Jack cheese
• 1 can black olives, chopped fine (optional)
• 1/3 c. milk

1. Heat tortillas in microwave for ten seconds.
2. In center of each tortilla, put 1 cubed chicken breast and small amount of chilies, onion and the two cheeses.
3. Fold sides (all four) over. Secure with toothpicks and place in a greased casserole dish. Repeat until you have made 6 enchiladas.
4. Mix remaining chilies, onion, celery soup and milk together.
5. Season to taste.
6. Pour mixture over enchiladas and put remaining cheese on top.
7. Bake in a 350u0b0 oven for 20 to 30 minutes.

lemon, vegetable oil, chicken breast halves, campbells cream, milk, pepper, chicken breasts, flour tortillas, salt, cream of celery soup, green chilies, onion, cheddar cheese, grated monterey, black olives, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263843 (may not work)