My family loves Mexican food what can I say?!
1 can cream of celery soup
1 can cream of chicken soup
1 can olives, sliced
4 oz. canned green chilies
1 bunch green onions, chopped
1 pint sour cream
1-2 c. Monterrey jack cheese (we like ours smothered)
4 chicken breasts, cooked and shredded
8-inch flour tortillas
Preheat oven to 350 F. Mix soups, chilies, onion, olives, sour cream and cheese together to make a thick sauce, in large sauce pan. Dip tortillas in sauce on both sides. Scoop chicken mix into tortillas and roll up. Place filled tortillas in a greased 9x13 baking dish. Repeat until pan is filled. Add any extra sauce you'd like and smother the tops of enchiladas with cheese. Bake 25-35 minutes.