1 onion
2 tbsp. butter
4 c. cooked chicken
4 oz. can green chilies
10 oz. can cream of celery soup
12 corn tortillas*
10 oz. can cream of chicken soup
1 1/2 c. sour cream
1 lb. Monterey Jack cheese
sour cream and guacamole

Sauté onion in butter until limp. Mix chicken, chilies and chicken soup. Remove from heat. Place 2 tablespoons of chicken mixture in middle of tortillas and roll. Lay, rolled side down, on buttered baking dish.

In small bowl, blend sour cream and cream of celery soup. Pour over enchiladas. Sprinkle Monterey Jack cheese over all and bake for 30 minutes at 350°F.

*You can soften the tortillas by steaming them first in the microwave for a few seconds and then add the chicken filling.