about 3 chicken breasts cut-up or shredded (boil in water with some garlic salt)
large can enchilada sauce
1 can cream of chicken or cream of celery soup
2 TB. flour
little bit of milk
Jack and cheddar cheese, grated
flour or corn tortillas, quartered
To make sauce, stir flour into soup, then add enchildada sauce and boil on stove a few minutes.
Spray large pan with Pam; layer tortillas on bottom. Sprinkle chicken and chilie peppers if desired. Add layer of cheese and pour half of sauce over it all.Repeat layers, ending with cheese on top. Cover and bake at 350 for 45 min., 325, if using glass pyrex pan.