4 c. chicken, cooked & cubed
1 onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 lg. cans tomatoes, chopped
1 lg. can tomato sauce
2 pkg. taco seasoning mix
12 flour tortilla shells
1 c. each shredded Colby & Monterey Jack cheese, mixed

Saute onion, green peppers and celery in small amount of water (1/4 cup) until soft. Add chicken cubes, 1 can chopped tomatoes, 1/2 can tomato sauce and 1 1/2 packages taco seasoning. Mix together and simmer for 15 minutes.

Sauce: Mix remaining taco seasoning and tomato sauce and 1 can tomatoes, chopped. Cover bottom of baking dish with half the sauce. Into each tortilla shell spoon 1/2 cup chicken mixture, top with cheese and roll, place seam down into pan. Layer filled shells. Cover with remaining sauce. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with refried beans and Spanish rice.