Chicken Enchiladas

• 1 can cream of chicken soup
• 1 can chopped chilies
• grated cheeses (mixed: Mozzarella, Cheddar, Monterey Jack, etc.)
• flour tortillas
• sour cream
• chicken breasts
• celery
• onion
• salt
• pepper
• black olives
• green onions

1. Cook chicken with celery, onion, salt and pepper.
2. Remove chicken from broth and cool.
3. (Reserve broth.)
4. Take chicken from bones and chop into bite-sized pieces.
5. In food processor or blender, mix soup, chilies and 1/2 of the sour cream.
6. Spray baking dish with nonstick spray.
7. Dip each tortilla in chicken broth to soften.
8. Hold tortilla in your hand and put in about 2 tablespoons of chicken, a sprinkling of cheeses and a dollop of sour cream. Fold one side of the tortilla over the other side and place, seam side down in baking dish.
9. When all tortillas are in dish, pour sour sauce over all.
10. Sprinkle with cheeses.
11. Bake at 350u0b0 until lightly browned.
12. Garnish with sliced black olives and green onions.

cream of chicken soup, chilies, cheeses, flour tortillas, sour cream, chicken breasts, celery, onion, salt, pepper, black olives, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=626372 (may not work)