Chicken Enchiladas - cooking recipe

Ingredients

1 stewed chicken, boned and chopped
1 can cream of celery soup
1 can cream of chicken soup or a little broth
1 small onion, chopped
1 1/2 c. grated Cheddar cheese
12 tortillas

Preparation

Combine and boil chicken, cream of celery, cream of chicken and broth.
Separate and heat tortillas in hot shortening just long enough to soften.
Roll after being filled with meat mixture, cheese and onion.
Top with remaining meat mixture.
Place in large greased casserole.
Top with more cheese.
Heat in 400\u00b0 oven for 15 minutes.