Grandma's Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

     2-1/2 cups cooked and cubed chicken

     1 medium chopped onion

     ¼ cup chopped celery

     ¼ cup chopped green pepper

     1-1/2 cup grated cheddar cheese

     1 can of cream of chicken soup

     1 can cream of celery soup

     1 cup sour cream

     ½ cup chicken broth

     1 cup milk

     ½ cup evaporated milk

     10 (8”) flour tortillas

     Salt, pepper, Cajun spices

In medium bowl, combine chicken, onion, celery, and pepper, plus one cup of the cheese. Put equal amounts into each tortilla and roll up. Place seam side down in 9x13” baking pan.

Combine soups, broth, sour cream, milk. Mix and pour over tortillas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.

Spoon extra sauce over each enchilada when serving.

After visiting grandma’s house, Michael commented enough times about her creamy chicken enchiladas that we added her recipe to our list of favorite foods! Y’all are gonna love this recipe!