Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
by: Lynette Olson (Seth's mom)

--In a large bowl, mix;
1 can cream of chicken soup
2 cans boned chicken or half a stewed chicken
1 cup chopped celery
green onions to taste
1 small (4 oz.) can Ortega chopped green chilies
1 cup sour cream
1/2 lb. grated cheese
1-2 dozen corn tortillas (depends how you fill)

--Cook tortillas in hot oil to make pliable and easy to roll. Pat with paper towels to absorb excess oil. Fill each tortilla with a large spoon of mix. Roll up and put in pan.

Topping:
1 can cream of chicken soup
1 cup sour cream

--Pour over top. Sprinkle additional grated cheese on top. Cover with foil and bake @ 350° for 40 min. (Sometimes I have to double the topping so it isn’t too dry to cover area of pan.)