Chicken Enchiladas (Easy) - cooking recipe

Ingredients

3 cans Swanson chunk chicken
1 can cream of chicken soup
1 can cream of celery soup
1 lb. grated Colby Jack cheese
1 chopped onion
12 regular size corn tortillas
1 (7 oz.) chopped, peeled green chilies

Preparation

Preheat oven to 350\u00b0.
Chop chicken and green chilies together in chopper or food processor.
Soften tortillas in hot oil.
Put 2 or 3 tablespoons of chicken mixture on tortilla and top with grated cheese and chopped onion.
Roll tortilla and place in baking dish or pan with roll edge down.
Repeat until all enchiladas are made.