Title: Chicken Enchiladas
Categories: Chicken, Mexican, Possum king
Yield: 8 Servings

Tortilla chips
3 c Stewed chicken; boned and
-chopped (3 to 3 1/2)
1 1/2 c Chicken broth
1 cn Cream of chicken soup
1 cn Cream of celery soup
1 cn (tall) pet milk
1 cn Green chilies
1/2 lb Velveeta cheese

Break tortilla chips in pieces and put layer of tortilla chips in buttered
baking dish. Put a layer of chicken mixed with all other ingredients,
except velveta cheese. Add another layer of tortilla chips then chicken
mix. Top with grated Velveeta cheese.

Bake 45 minutes at 350 degrees. Cool 15 minutes before serving.

Can be frozen.

Recipe by: Margret

Posted to MC-Recipe Digest V1 #924 by "abprice@wf.net" on
Nov 25, 1997