Chicken Enchiladas Recipe

• 1 chicken or possibly 2-3 pound pcs
• 1 c. minced celery
• 1/2 c. minced onion
• 1/2 c. minced bell pepper
• 1 can Rotel tomatoes
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 12 soft tortilla shells
• 1 pound cheddar, grated

1. Boil chicken; cold.
2. Shred meat.
3. Dip tortillas, one at a time, in hot chicken broth to soften.
4. On each tortilla put some chicken, cheese, onion, celery, and pepper.
5. Roll and place (open side down) in 9x13 dish.
6. Mix soups and tomatoes together.
7. Pour over top.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 45 min.

chicken, celery, onion, bell pepper, tomatoes, cream of mushroom soup, cream of chicken soup, tortilla, cheddar

Taken from cookeatshare.com/recipes/chicken-enchiladas-14788 (may not work)