Chicken Enchiladas - cooking recipe

Ingredients

2 c. cooked chicken pieces
1 large carrot, sliced into small, thin strips
1 c. diced celery
1/2 c. chopped onion
2 Tbsp. butter
6 tortilla pads
1 can cream of chicken soup
1 lb. sour cream
1/4 c. milk
3 c. grated cheese

Preparation

Saute vegetables in butter.
Mix sour cream, cream of chicken soup, milk and 1 cup of cheese together.
Place 1/3 of the sour cream mixture in the bottom of a 9 x 13-inch cake pan.
Spread it evenly, then place 1 tablespoon of the remaining sour cream mixture on a tortilla pad at one end.
Add 1/6 of the chicken and vegetables; roll up.
After all pads are full and rolled, put them in the pan.
Use the remaining sour cream mixture and cheese to cover them.
Bake for 30 minutes at 350\u00b0.