Ingredients

1 onion, finely chopped
2 Tbsp. butter or margarine
1 (4 oz.) can chopped, cooked green chopped chilies
1 (10 1/2 oz.) can condensed cream of chicken soup
4 C. chopped, cooked chicken or turkey
1 (10 1/2 oz.) can condensed cream of celery soup
1 1/2 C. sour cream
1 lb. Cheddar or Monterey Jack cheese, shredded
12 corn tortillas, fresh or frozen

Cooking Instructions

In a large microwave-safe glass mixing bowl, microwave onion and butter at high for 2 minutes or until the onion is tender. Stir halfway through the cooking time. Blend in chicken, chilies, and cream of chicken soup. If frozen, defrost tortillas until soft and easy to roll (about 1 minute at 30% power). If fresh, warm tortillas slightly in a plastic bag, loosely closed, for about 30 seconds on high. Spread about 3 tablespoons chicken mixture on each tortilla. Roll and secure with a wooden toothpick. Arrange in 2 (9 inch) microwave-safe glass baking dishes. In a small mixing bowl, blend together cream of celery soup and sour cream. Pour over rolled enchiladas. Enchiladas may be wrapped well and quick frozen for use at a later time. Be sure to thaw completely before heating. To bake: Microwave each dish 10 to 12 minutes on high. Rotate halfway during the cooking time. Sprinkle 1/2 pound of shredded cheese over top of each dish and heat for 1 minute. Cover and let rest 10 minutes. Remove toothpicks before serving.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)