1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1 pt. sour cream
1 sm. can diced green chiles
1/2 tsp. salt
1 1/2 c. diced, cooked chicken, OR 1 1/2 c. diced "Fry Chick"
1 c. diced green onions
2 c. grated cheese
12 to 16 tortillas

Heat the undiluted soup, then add the chiles, salt, chicken and sour cream.

Dip the tortillas one by one in hot oil to soften. Fill each with 1 tablespoon of the sauce mixture, grated cheese and green onions. Roll and cover with remaining sauce in greased casserole.