Creamy Chicken Enchiladas

Ingredients:

1 or 2 boneless skinless chicken breasts (or 4-6 tenders)
1 small onion
1/2 cup chopped celery
1 small can black olives chopped
1 pack cream cheese softened
1 small container sour cream
1 can cream of mushroom soup
1 pack flour tortillas

In a pan cook cut up chicken, add celery and onion. Just let the onion sweat.
In a bowl combine 1/2 of your sour cream, 3/4 of your cream cheese, olives, and your chicken mix.
In baking dish place a thin layer of cream of mushroom soup.
Fill your tortillas with your mixture and fold. Place in pan close together.
In your empty mixture bowl combine the remaining sour cream and cream cheese with your cream of mushroom. Spread over top of enchilladas.
Bake at 350 for about 30 mins or until edges start to brown.

Add spanish rice on the side:
2 cans diced tomatoes
1 1/4 cup rice
Spanish seasoning
Onion

In pan sautee onion add butter and brown rice. Place in baking dish with tomatoes. Stir im seasoning to taste. Bake covered for 30 minutes at 350.