1 can cream of celery soup
Flour tortillas
Chicken
1 pkg. shredded Cheddar cheese
8 oz. sour cream
1 jar picante sauce

Boil chicken until tender. Remove skin and bones. Mix with picante sauce. Cover bottom of 9x13 inch pan with 1/4 can soup (thin with a little chicken broth if needed).

Roll chicken mix and 1 tablespoon cheese in shells. Place seam side down in pan.

Mix remaining soup and sour cream (use broth if too lumpy). Pour/spread over shells in pan. Top with rest of cheese. Bake 350 degrees.