• 4 C. diced skinless, boneless chicken breast meat
• 4 C. chicken gravy
• 1 C. water
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 7 oz. can diced green chilies
• 1 tsp. garlic salt
• Salt and pepper to taste
• 12 6 inch corn tortillas
• 2 C. shredded Cheddar cheese

In a large skillet combine chicken, gravy, water, onion, celery, chili peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1-2 hours. Preheat oven to 350 degrees. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30-40 minutes or until cheese is melted and bubbly.

Yield: 8 servings