Chicken Sour Cream Enchiladas 8 (burrito size) flour tortillas 1 can cream of celery soup 1 cup sour cream 1 small can chopped green chiles 3 chicken breasts, cooked and chopped 1 small can sliced ripe olives 8 ounces grated Cheddar cheese 3 or 4 scallions, chopped Mix soup, sour cream, and chiles. Spread about 1/8 of this mixture over a tortilla. Add some chicken, cheese, olives and onion. Roll up and place in greased 13 x 9-inch baking dish. Repeat with remaining tortillas. Top with remaining sauce and sprinkle with cheese, olives and scallions. Bake at 350 degrees F for 40 minutes.