Instructions:

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.