Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts, boiled, boned and cut up
14 to 16 corn tortillas or flour tortillas, if desired
1 onion, chopped
1 can cream of celery soup
1 can cream of mushroom or cream of chicken soup
1 1/2 c. milk
1 small can green chilies, chopped
1 (8 oz.) pkg. Monterey Jack cheese, shredded
1 (8 oz.) pkg. Cheddar cheese, shredded

Preparation

Dip each tortilla in hot grease just to soften.
On each tortilla put some chicken, onion and cheese.
Roll up and place in 9 x 13-inch pan which has been sprayed with nonstick spray.
Mix the soup, milk and chilies and pour over the enchiladas.
Top with additional onions and cheese.
Bake at 350\u00b0 for 25 to 30 minutes or until hot.