1 onion, finely chopped
2 tbsp. butter
4 c. chopped, cooked chicken
1 (4 oz.) can chopped green chilies
1 (10 1/2 oz.) can condensed cream of celery soup
1 1/2 c. sour cream
1 lb. Monterey Jack cheese, shredded
1/2 c. Cheddar cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
12 frozen corn tortillas

In large glass mixing bowl, cook onion in butter for 2 minutes. Blend in chicken, chilies, and cream of chicken soup. Defrost tortillas until soft and easy to roll, about 3 minutes. Spread 3 tablespoons chicken mixture on each tortillas and roll.

Arrange in two 9 inch square dishes. In a small mixing bowl, blend cream of celery soup and sour cream. Pour over enchiladas. Cook each dish full power 10 to 12 minutes. Sprinkle with grated Cheddar cheese and sliced black olives, if desired. Heat for 1 minute on full power. Rest, covered, for 5 minutes. Serves 6 big eaters or 10-12.