3-4 chicken breasts, cooked, or 3-4 cans white chicken
2 cans cream of celery soup
1 (8 oz.) sour cream
1 (8 oz.) can mild enchilada sauce
1 1/2 c. shredded cheese
Chopped black olives (optional)
12 med. size tortillas

Mix all ingredients (soup, sour cream, and enchilada sauce). Warm tortillas. Place 2-3 spoons of chicken inside tortilla along with 1-2 spoons of sauce. Roll and place in baking dish. Continue with all 12 tortillas. Cover tortillas with remaining sauce and olives. Bake covered at 325 degrees for 40 minutes. Place cheese on top last 5 minutes and bake until melted.