Chicken Enchilada Casserole I
For a simple version of Mexican enchiladas, cook chicken with cheese, chiles, tomatoes, and canned soups before layering with tortillas.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Combine the chicken, cream of celery, chicken, enchilada sauce, diced tomatoes, green chiles, onion, garlic, chicken broth, chili powder, and cheese in a 5-quart pot.

Heat on medium-high until the cheese melts and the mixture is thoroughly combined.