Enchiladas (Mrs. Bawanan's Recipe)
1 can cream of celery soup
1 can cream of chicken soup
4 oz. canned green chilies
1 chopped green onion
1 pint sour cream
1 cup jack cheese
cooked, shredded chicken breast
Mix soups, chilies, onion, sour cream, and cheese together to make a thick sauce. Dip tortillas in sauce on both sides, add chicken and roll up. Place in 9x13 pan. Repeat until chicken is gone. Add any extra sauce to top.
Cook at 350 degrees for 35 minutes. Goes great with Mexican Rice!