Try-it-Tuesday

CHICKEN ENCHILADAS
From: Lisa Ward & Amy Hallstrom

Ingredients:
2-3 Chicken Breasts- cooked & chopped into bite size
1 can cream of celery soup
1can cream of chicken soup
1 can mild green chilies or rotel diced tomatoes and green chiles
montery jack cheese (1lb)
cumin @ 1/2 tsp
chili powder @ 1 tsp
2/3 cup sour cream
1 small onion finely chopped
tortillas-flour 10 small
Enchilada sauce

Directions:
1. Mix together celery & chicken soup, sour cream, green chilies, onion, cumin and chili powder
2. Save some of the above mixture to spread on top of the tortillas with the enchilada sauce.
3. Mix cooked chicken pieces into soup mixture
4. Filling tortillas: put a tortilla down on a plate and add filling with cheese and roll tortilla and place face down into greased 9x13 pan. Repeat.
5. spread the filling (without chicken over tortillas or add enchilada sauce and sprinkel the cheese on top.
6. Place uncoved @ 375 degree oven for 20-25 minutes.

Number Of Servings: 10 enchiladas

Preparation Time: 25 minutes