Oven Baked Stew - cooking recipe

Ingredients

3 or 4 lb. boneless chuck roast, cut in 2-inch pieces
6 medium potatoes, quartered
6 or 8 large carrots, cut in chunks
2 or 3 stalks (stems) celery, cut in chunks
onion, cut in half and quartered
1 (11 oz.) can Campbell's condensed nacho cheese soup
1/2 c. milk
2 c. diced, cooked chicken
1/2 c. salsa
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
8 flour tortillas (8-inches each)

Preparation

In small bowl, combine soup and milk; set aside.
In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.
To make enchiladas, along one side of each tortilla, spread about 1/3 cup of chicken mixture.
Roll up each tortilla, jelly-roll fashion; place seam side down in greased 3-quart oblong baking dish.
Spread remaining soup mixture over enchiladas.
Cover with foil.
Bake at 375\u00b0 for 35 minutes or until hot and bubbling.