1 onion, chopped
2 tbsp. butter
4 c. cooked chicken, chopped
4 oz. can green chilies
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 1/2 c. sour cream
12 tortillas
8-16 oz. Cheddar cheese, shredded

Cook onions in melted butter (approximately 2 minutes), add chilies, cream of chicken soup and cooked chicken. Warm through. Spread 3 tablespoons mixture on tortilla and roll. Arrange tortillas in 9 x 13 inch pan. In separate bowl, mix sour cream and cream of celery soup. Pour over tortillas and bake in preheated 375 degree oven for 20 minutes. Remove from oven and sprinkle with cheese.