Yields: 1 Servings
Ingredients
237 ml Grated cheddar cheese
1 Cut grated Monterey Jack
1 can Cream of chicken soup
1 can Cream of celery soup
237 ml Sour cream
1 can Chopped green chilli peppers
1 can Whole green chili peppers
6 Chicken breasts (up to 
Refrigerated flour tortillas
Instructions
(from a friend, Dale Faylor) Combine half of the grated cheddar cheese and grated Montered Jack cheese with bite-size pieces of chicken, soups and chopped green chili peppers. Place filling on flour tortillas. Roll and hold together with toothpicks and place in 9 x 13 baking dish. Slice whole green chili peppers lengthwise (remove seeds) and place a strip of green chili pepper on top of each enchilada. Cover with remaining grated cheese and sauce. Bake at 350 for 30 minutes or until cheese bubbles. Serve with salsa.