Chicken Enchiladas

Directions

1. 1
   Boil chicken and cut into small cubes.
2. 2
   Mix celery soup and cream of chicken soup in a pan.
3. 3
   Add sour cream and bouillon cubes. Heat until bouillon cubes melt, low heat.
4. 4
   Mix chicken, cheese, peppers and one cup of mixture.
5. 5
   Mix well.
6. 6
   Cover bottom of 9 x 15-inch glass baking dish with Pam cooking spray.
7. 7
   Cover bottom of dish with soup mix.
8. 8
   Dip the tortilla into soup mixture, place chicken mixture into center of tortilla.
9. 9
   Leave about one inch on right side.
10. 10
    Fold up bottom and fold each side over one another. Place folded side down on dish.
11. 11
    Pour remainder of soup mixture over tortillas.
12. 12
    Top with more cheese.
13. 13
    Bake at 325° for 45 to 60 minutes.
14. 14
    Let set for about 15 minutes before serving.