Sour Cream Enchiladas

4-6 cups cooked chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can green chili
1 pt. sour cream
1 small onion (optional)
1 lb. grated cheese
1 pkg. corn or flour tortillas

1. Shred or cut chicken into bite size pieces. Add onion.
2. In a sauce pan, heat soup, green chilies, and sour cream for the sauce.
3. Soften tortillas by heating a short time in a pan on the stove.
4. Fill each tortilla with chicken and a spoonful of sauce, sprinkle with cheese.
5. Roll up and place in baking dish, seam side down.
6. Pour remaining sauce over rolled up tortillas and cover with grated cheese.
7. Bake at 400* for 30 minutes or until cheese melts & sauce is bubbly.

Serves 6-8 (makes 10 enchiladas)

Note: I skip step #3. I use flour tortillas. We like to add olives, & I usually don't do the onion (for Scott). You can use 2 cans of cream of chicken instead of the celery. And, you can use fat free sour cream if you want.