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CHICKEN ENCHILADA CASSEROLE 2 1/2 c. diced cooked chicken 1 (13 oz.) can evaporated milk 1 (10 oz.) can cream of chicken soup 1 pkg. (1 1/4 oz.) mild taco seasoning mix 1 medium onion, chopped 1/2 c. chopped celery 1 (4 oz.) can chopped green chilies, drained 4 flour tortillas, torn in 1-inch pieces 3/4 c. shredded Cheddar cheese In a 2 quart casserole, combine chicken, evaporated milk, soup, taco mix, onions, celery, chilies, tortillas and cheese. Cover casserole and microwave at High power for 11 to 13 minutes, stirring after 5 minutes. Note: Minutes may vary for cooking time, depending on your microwave. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!