Chicken Enchiladas

Ingredients

4 chicken breasts- 4 to 5 cups

1 can cream of celery soup

1 can cream of chicken soup

2 cups or more chicken broth

2 cans diced green chilis

1 box velveeta, diced

1 onion, diced

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

Tortilla shells

Directions

Cook chicken, debone and dice. In bowl, combine chicken, chilis and onion. In separate bowl, mix soups, add 2 cans of chicken broth; stir. Add 1/2 of soup mixture to chicken mixture and 3/4 of the cheese. Add spices and mix. Put mixture on tortilla and roll. Place in lightly greased pan. Pour leftover soup mixture on top and sprinkle with remaining cheese. Bake at 350° until cheese melts.