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1
Preheat oven to 350F.
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2
Saute' celery and mushrooms in small amount of oil and drain.
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3
Set aside.
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4
Skin chicken and cook.
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5
Let cool and then chop into bite size pieces.
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6
Place chicken in large mixing bowl.
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7
To chicken, add the onions, celery, mushrooms and diced green chilies.
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8
Add a little less than 1/2 the cheese to the chicken mixture.
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9
Mix the soup with the container of sour cream plus 1 c milk to thin it.
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10
Add 3/4 c of the soup mixture to the chicken mixture and mix well (if it is still too stiff, add a little more of the soup mixture making sure not to get it runny).
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11
Set aside while you get the tortillas ready.
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12
Heat a skillet on low heat.
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13
Place two or three tortillas in the skillet and warm on both sides.
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14
Remove from skillet as they soften up and place them on a plate covered with a kitchen towel.
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15
When they are all ready you can begin to fill them.
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16
Use a 9X13 casserole.
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17
Place a large serving spoon of the soup mixture on the bottom of the casserole and spread out evenly.
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18
In the center of each tortilla place a spoon full of filling.
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19
Fold over to middle as you roll to a tight tortilla.
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20
Place seam side down in casserole and continue to fill each tortilla.
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21
When they are all filled and in casserole, cover with the the remaining sauce and cheese.
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22
Bake 30-35 minutes until cheese is melted and they are bubbly hot.
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23
Let stand a few minutes after they come out of the oven.
