(she says this recipe makes 6-8 large tortillas)
A bag of flour tortillas (can use larger size and then cut in half or I prefer the smaller size)
1 can cream of celery soup
1 can cream of chicken soup
16 oz sour cream
1 can chopped green chilis
4 chicken breasts (boil with celery seed, cumin, coriander, garlic, onion salt and pepper)
1 large onion, chopped
2 cups shredded monterey jack cheese
1/2 t. cumin
**Spray pyrex with pam
Cut cooked, cooled chicken breast into bite size pieces
Combine 1 cup cheese, onion, HALF of the sour cream, 1/2 t. cumin and salt and pepper to taste. Take half of this and put into separate bowl (you will use it later for the sauce).
Add 2 soups, green chilis, and chicken to other half of mixture and mix together. Fill the tortillas and roll; place in pyrex dish
Add remaining sour cream to sauce and spread on top of tortillas; sprinkle remaining cup of cheese on top.
Bake at 350 until hot and bubbly (uncovered)