Chicken Enchiladas - cooking recipe

Ingredients

4 whole boneless, skinless breasts (8 halves)
1 pkg. 8-inch flour tortillas
1 to 2 cans green chilies, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
1 lb. grated Cheddar cheese

Preparation

Cook chicken until tender and cut into small cubes.
Mix soups and chilies to make sauce.
Add chicken and cheese.
Fill flour tortillas with mixture.
Place seam down in a 9 x 13-inch pan. Bake at 350\u00b0 to 375\u00b0 for 30 to 40 minutes.