Chicken Enchilada - cooking recipe

Ingredients

1 (12 count) pkg. corn tortillas
1 large chicken, boiled, deboned into bite sized pieces, saving chicken broth
1 large onion, chopped
1 green pepper, chopped
1/2 lb. grated Cheddar cheese
garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with chilies
1 tsp. chili powder

Preparation

The following recipe is made with an electric blender, because it is so quick.
If you do not have one, gradually blend the eggs into the flour, beat in the liquid by spoonfuls, then the butter and strain the batter to get rid of any possible lumps.
Crepe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crepe.