2 cans cream of chicken soup
1/2 pt. sour cream
1 can chopped green chilies
18 corn tortillas
1 chicken
Diced celery for flavor
1 sm. chopped onion
Salt
Pepper
1 sm. bunch chopped green onion
1 tomato, chopped
1 lb. colby cheese, grated

Boil chicken with celery, onion, salt, pepper until done. Bone and chop into 1/2 inch pieces. Combine chicken, soup, sour cream, green chilies.

Warm soften tortillas in hot oil in a skillet.

Put 2 tablespoons chicken mixture in each tortilla, roll and place in 8 by 12 baking dish. Pour rest of chicken mixture rolled tortillas, top with cheese. Bake at 350 degrees until bubbly and cheese is melted. Top with chopped green onion, tomatoes. Serves 6 to 8.