|Onion||1 , finely chopped|
|Cooked chicken/Turkey||4 Cup (64 tbs), chopped|
|Green chilies||4 Ounce, chopped|
|Canned green chilies||4 Ounce (1 Can)|
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Corn tortillas||12 , frozen|
|Frozen corn tortillas||12|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Monterey jack cheese||1 Pound, shredded|
|Cheese||1 Pound, shredded (Cheddar Or Monterey Jack)|
1 In a large glass mixing bowl, cook onion in butter for 2 minutes, stirring halfway through the cooking time.
2 Blend in chicken, chilies, and cream of chicken soup.
3 Defrost tortillas until soft and easy to roll, for about 1 minute.
4 Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick.
5 Arrange in two 9-inch glass baking dishes.
6 In a small mixing bowl, blend cream of celery soup and sour cream.
7 Pour over enchiladas.
8 Cook each dish for 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
9 Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
10 Rest covered, 10 minutes.
11 Remove wooden picks and serve.