1 onion, finely chopped
2 tbsp. butter
4 c. chopped cooked chicken or turkey
1 (4 oz.) can chopped green chilies
1 (10 1/2 oz.) can condensed cream of chicken soup
12 frozen corn tortillas
1 (10 1/2 oz.) can cream of celery soup
1 1/2 c. sour cream
1 lb. cheddar or Monterey Jack cheese, shredded

In large glass bowl cook onion in butter 2 minutes, stirring 1/2 through cooking time. Blend in chicken, chilies, and cream of chicken soup. Defrost tortillas until soft and easy to roll, about 1 minute. Spread about 3 tablespoons chicken mixture on each tortilla; roll and secure with a wooden pick. Arrange into two 9 inch glass dishes.

In a small bowl, blend cream of celery soup and sour cream. Pour over enchiladas. Cook each dish 10-12 minutes, rotating 1/4 turn half way through cooking time. Sprinkle 1/2 pound of cheese over top of each dish and heat for 1 minute. Rest covered 10 minutes. Remove wooden picks and serve. 6-8 servings.