Ingredients

1 can (10 3/4 oz) Campbells condensed cream of celery soup
1/2 cup sour cream
2 tbsp margarine or butter
1/2 cup chopped onion
1 tsp chili powder
2 cups diced cooked chicken
1 can (4 oz) chopped green chilies
8 flour tortillas
1 cup shredded Monterey Jack cheese

Directions

Preparation

• Preheat oven to 375°.
• In a small bowl, stir together soup and sour cream until smooth, set aside.

Making

Step 1

• In a 2 qt saucepan over medium heat, in hot margarine, cook onion and chili powder until onion is tender, stirring often.
• Stir in chicken, chilies, and 2 tbsp of soup.

Step 2

• To make enchiladas; Along center of each tortilla, spread about 1/4 cup of the chicken mixture.
• Fold sides over filling and place seam-side down in greased 12x8-inch baking dish.

Step 3

• Spread remaining soup mixture over enchiladas.
• Cover with foil.

Baking

• Bake 15 minutes.
• Sprinkle with cheese. Bake uncovered, 5 minutes more or until cheese melts.