Easy Chicken Enchiladas

Make these enchiladas ahead and freeze. Great chicken enchilada casserole from Sharon.

Cook Time: 40 minutes

Ingredients:

• 3 cups cooked chicken
• 1 package (8 ounces) cream cheese, softened
• 1 can cream of celery soup
• 1 small onion, diced
• 1 (4 ounces) can chopped green chile peppers
• 18 corn tortillas
• 1 (14.5 ounces) can diced tomatoes
• 16 ounces Velveeta mild Mexican cheese

Preparation:

Cook diced onion in small amount of butter, or cook in a little water; drain. Combine chicken, cream cheese, soup onion and green chiles. Fry tortillas in oil and blot away excess oil with paper towels. After each tortilla is fried, place about 1/4 cup chicken mixture in center and roll up. Place seam side down in an 13x9x2-inch baking pan. While fixing the enchiladas, melt cheese and diced tomatoes together in microwave. Stir often until cheese is melted. Pour cheese mixture over the enchiladas. Cover with foil and wrap to freeze at this point, if you wish.

To cook, thaw and bake at 325° for 40 minutes or until cheese starts to brown.

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