Today’s recipe comes from my Mom. She used to make this pleasing dish for a big crowd, but it is so easy to make, you could whip it together anytime you want a delicious and simple meal. It comes together quickly and one of the best things is that you can put it together the night before!
Enjoy!
Chicken Enchiladas
3 cups cooked chicken, cut into bite-sized pieces or shredded
1/2 cup chopped celery
1 tsp. onion flakes
1 small can cream of mushroom soup
1 small can cream of chicken soup
1 small can green chiles
1 1/2 cups grated cheddar cheese
8 corn or flour tortillas
Mix chicken with celery, onion flakes, soup and chiles. Layer greased 9 x 13 casserole pan with half the tortillas, and then half the chicken mixture and half the cheese. Repeat the layers again, ended with a topping of cheese. Make the night before and let the flavors mix before baking at 325 degrees for one hour. Note – you can sauté the celery and onion flakes with a dash of chicken stock before adding to the mix if you don’t like your celery quite so crunchy.
Happy Entertaining!
Savvy Entertaining 
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