Chicken Enchiladas

Have ready 18-22 flour tortillas
Filling 1 3pound chicken, cooked and boned
1 onion
salt and pepper
1/2-1c. chopped celery
2 sm cans chopped green mild chili's

Saute onion and celery in 1/2-1 stick marg. When tender, remove from stove and add to chicken, chilis, salt and pepper. Spread in tortillas. Roll and place seam down in pan close together. Grease pan first. Mix topping and pour over enchiladas.
Topping: 1 c. sour cream 2 cans cream of chicken soup
Sprinkle 1 pound grated Montery Jack cheese over all.
Bake at 350 degree's for 30 min.
You can freeze these and then thaw and bake later. This makes 2 large glass cake pans full and sometimes another little one.