Green Chili Enchiladas - cooking recipe

Ingredients

1 pkg. corn tortillas
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can water chestnuts, chopped
1 large green pepper, chopped
1 large onion, chopped
1 Tbsp. chili powder
1 tsp. garlic salt
1 can Ro-Tel tomatoes
1 can chopped green chilies
1 tsp. salt
1 large or 2 small chickens, cooked and deboned
chicken broth
grated cheese

Preparation

Cut up chicken and trim off fat.
Leave on skin.
Wash and season to taste.
Bake in 9 x 13-inch pan sprayed with Pam.
Bake at 350\u00b0
until begins to brown which will be 45 minutes, then put pats of butter on each piece.
Continue to bake until it is brown and the skin is crisp.
Use the drippings for gravy.