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Chicken Sour Cream Enchiladas
8 (burrito size) flour tortillas
1 can cream of celery soup
1 cup sour cream
1 small can chopped green chiles
3 chicken breasts, cooked and chopped
1 small can sliced ripe olives
8 ounces grated Cheddar cheese
3 or 4 scallions, chopped
Mix soup, sour cream, and chiles. Spread about 1/8 of this mixture over a tortilla. Add some chicken, cheese, olives and onion. Roll up and place in greased 13 x 9-inch baking dish. Repeat with remaining tortillas. Top with remaining sauce and sprinkle with cheese, olives and scallions. Bake at 350 degrees F for 40 minutes.
