Chicken Enchiladas

1 Can Cream Of Celery Soup                  

1 Can Cream Of Mushroom Soup          

1 Green Pepper, Chopped                     

1 Medium Onion, Chopped                  

⅔ C Chicken Broth 1 C Chicken Chunks, Cooked

1½ C Cheese, Grated

8 Flour Tortillas

Saute pepper and onion in sauce pan.

Combine soups (do not dilute) and broth. 

Cook until sauce consistency. 

Add chicken. 

Spoon into tortillas. Add a little cheese. 

(You can use cheddar cheese or a Mexican style blend to add a little spice.) 

Roll up tortillas. Pour remaining sauce on top. 

Cover with remaining cheese. 

Cook in 350° oven for about 20 minutes until cheese melts and liquid simmers. 

Yield: 4 servings