Chicken Gravy Enchilada Casserole

A casserole using leftover chicken and gravy. You can also use turkey. Serve with salsa, shredded lettuce, sour cream and black olives if desired.

4 cups diced skinless, boneless chicken breast meat

4 cups chicken gravy

1 cup water

1 onion, chopped

3 stalks celery, chopped

1 (7 ounce) can diced green chiles

1 teaspoon garlic salt

salt and pepper to taste

12 (6 inch) corn tortillas

2 cups shredded Cheddar cheese

In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

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 to 40 minutes or until cheese is melted and bubbly.

Makes 8 servings