Chicken Enchiladas

• 4 chicken breasts
• 2 cans cream of celery soup
• 1 pkg. soft flour tortillas
• 2 cans cream of chicken soup
• 8 chicken bouillon cubes
• 3 c. sour cream
• 4 c. shredded Cheddar cheese
• 1 (4 oz.) can hot chopped chili peppers

1. Boil chicken and cut into small cubes.
2. Mix celery soup and cream of chicken soup in a pan.
3. Add sour cream and bouillon cubes. Heat until bouillon cubes melt, low heat.
4. Mix chicken, cheese, peppers and one cup of mixture.
5. Mix well.
6. Cover bottom of 9 x 15-inch glass baking dish with Pam cooking spray.
7. Cover bottom of dish with soup mix.
8. Dip the tortilla into soup mixture, place chicken mixture into center of tortilla.
9. Leave about one inch on right side.
10. Fold up bottom and fold each side over one another. Place folded side down on dish.
11. Pour remainder of soup mixture over tortillas.
12. Top with more cheese.
13. Bake at 325u0b0 for 45 to 60 minutes.
14. Let set for about 15 minutes before serving.

chicken breasts, cream of celery soup, flour tortillas, cream of chicken soup, chicken, sour cream, cheddar cheese, chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=821162 (may not work)