Chicken Enchiladas

4-6 chicken breasts - steamed or boiled and shredded

12 large flour tortillas

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
16 oz. sour cream
1-2 cans (depends on your taste) chopped green chilies- drained

Shredded mexican mix cheese or cheddar

place row of chicken down tortilla
put cream mixture on top of chicken
sprinkle cheese on top of mix
roll tortilla
place in slightly greased baking dish

whatever sauce you have left at the end - dilute with a little milk
pour remaining sauce on top of rolled tortillas
sprinkle more cheese on top

cover with foil - cook 30-40 mins at 350
uncover and cook for about 10 more mins