1 boiled and deboned chicken
1 can cream of chicken soup
1/2 c. onion, chopped
1/2 c. celery, chopped
1 sm. can green chilies
1 c. picante sauce
Garlic to taste

1 c. Velveeta cheese
10 flour tortillas

Combine chicken, chilies, onion, celery, picante sauce, and garlic. Place about 3 heaping tablespoons of mixture on a tortilla and roll up. Place filed tortillas in 9 x 13 inch baking dish. Cover with 1 can cream of chicken soup that has been mixed with 1/2 soup can chicken broth. Top with grated Velveeta. Cook until mixture bubbles or is hot throughout in 350 degree oven. Makes 10-12 enchiladas.