Sour Cream Chicken Enchiladas

Ingredients
- 1 chicken boiled boned and cut into bite size pieces
- 12 flour tortillas in NWT - corn tortillas
- 1 small onion chopped
- 1 small can green chilies diced
- 1 small can diced black olives
- 12 c chopped celery
- 12 c chopped mushrooms
- 12 lb Monterey Jack cheese
- 2 cans cream of chicken soup
- 2 c sour cream
- salt and pepper if desired
Directions
- Combine all ingredients
- Save enough to spread over top of casserole
- Fill each tortilla with mixture and roll
- Spread top with leftover mixture
- Bake at 350 for 45 minutes
- Makes twelve 10-inch enchiladas or more if tortillas are smaller
- They freeze well too