4 medium chicken breast (slice)
2 tbsp. olive oil
5 ribs celery, chopped
1 small onion, chopped
2 tbsp. chicken stock
1/2 tsp. cumin (more or less, to taste)
1 can Pet milk
1 small carton cream cheese and chives
1 small carton sour cream
1 can cream of mushroom soup
1 medium carton Velveeta cheese (shredded)
1 small can chopped green chilies
1 pkg 16 ct flour tortillas (fajita size)

In a large skillet, pour 2 tablespoons olive oil and heat in skillet. Slice chicken breast into strips and add to oil. Add chopped celery and onion. Sauté until brown. Add chicken stock to mixture. Add cumin and stir. Add milk, cream cheese and chives, sour cream and cream of mushroom soup and green chilies. Let simmer on low heat for 20 minutes.

In a casserole dish, dip about 2 cups of mixture in to casserole dish to line the bottom. Fill each tortilla and fill with a little shredded cheese and mixture and roll up tortillas and place in casserole dish. Add remaining mixture on top and top with Velveeta cheese.

Bake in 325°F oven for 20-25 minutes.

Serve with tortilla chips, salsa, green onions and black beans.

Enjoy!

Submitted by: Jamie Mikulik