FILLING:

3 c. diced cooked chicken
1/2 tsp. oregano
1/4 tsp. salt
1 can cream of chicken soup
1 c. sour cream
1 can mushrooms
1 can chopped green chilies
24 flour tortillas
1/2 c. grated cheddar
1/8 tsp. pepper
1 lg. onion, chopped
1 rib celery, chopped
1/2 c. Monterey Jack

TOPPING:

1 c. sour cream
1/4 c. milk
1 can cream of chicken soup
1/2 c. shredded cheddar
1/2 c. Monterey Jack cheese

Mix filling ingredients together. Fill tortillas and roll. Place in greased casserole dish, folded side down. Mix topping ingredients except for cheese. Pour over enchiladas. Sprinkle cheeses on top. Bake at 350 degrees for 35 minutes.