Green Enchiladas

4 boneless, skinless chicken breasts
½ gallon water
Salt
Pepper
2 tbsp. minced onion flakes
1 rib celery, chopped coarsely
1 can cream of mushroom soup

1 can cream of chicken soup
1 can cream of onion soup
1 7-oz. chopped green chilles, drained
2 ½ c. Monterey Jack cheese, grated
Jalapeno slices
24-6” tortillas (flour or corn)


Preheat oven to 350°F.

Pour water into 6-gallon stock pot. Add salt, pepper, onion flakes, and celery. Bring to a boil. Add chicken breasts. Cook until well done. After cooling, slice lengthwise into ¼“x ½” thick strips. Set aside. Save chicken broth.

Combine soups and green chilles in a saucepan. Add 1½ c. of chicken broth. Heat thoroughly.

Place approximately 2 chicken strips in the middle of each tortilla. Add 1 tbsp. of cheese. Roll each tortilla and place in a shallow baking dish. After all tortillas have been placed in dish, pour soup mixture over tortillas. Sprinkle remaining cheese (approximately ½ c.) over enchiladas topped with soup mixture. Top with sliced jalapenos. Bake for 30 minutes, or until bubbly.

NOTE: If you have leftover chicken, chop it finely and mix into soup mixture before pouring over tortillas.
YIELD: 12 servings