Chicken Sour Cream Enchiladas

8 large flour tortillas

1 Can Cream of Celery Soup

1 Cup sour cream

1 Small Can Chopped Green Chilies

3 Chicken Breasts, cooked and chopped

1 Small Can Sliced Ripe Olives

8 Oz. Grated Cheddar Cheese

3 or 4 Scallions, chopped

Mix soup, sour cream, and chilies. Spread about 1/8 of this mixture over the tortillas. Add some chicken, cheese, olives and onions. Roll up and place in a greased 9 x 13 inch baking dish. Repeat with remaining tortillas. Top with remaining sauce and sprinkle with cheese, onions and scallions. Bake at 350 degrees for 40 minutes.