Chicken Enchilada Casserole I Recipe

Name: Chicken Enchilada Casserole I Recipe
Ingredients: 2 pounds skinless, boneless chicken breast halves - cooked and diced; 1 (10.75 ounce) can condensed cream of celery soup; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (10 ounce) can enchilada sauce; 1 (14.5 ounce) can diced tomatoes with green chile peppers; 1 (4 ounce) can diced green chiles; 1 onion, chopped; 1 pinch garlic powder; 1 cup chicken broth; 1 teaspoon chili powder; 16 ounces processed cheese spread; 10 (6 inch) corn tortillas

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Cook chicken with cheese, chiles, tomatoes and canned soups, then layer with tortillas for an easy take on Mexican enchiladas.

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