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Six Servings

1/3 cup plus 1 tablespoon vegetable oil
12 6-inch corn tortillas
1 medium onion, chopped
1 garlic clove, minced
3-5 roasted green chiles (peeled & de-seeded) chopped or 1 can of green chiles*.
3 10-ounce cans cream of celery soup
3 cups (about) shredded cooked chicken
1 1/2 cups grated Monterey Jack cheese
1 ½ cups grated Chedder cheese
Sour cream

METHOD
Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.

For the Enchilada Sauce: Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion and garlic saute; until onion is tender, about 5 minutes. Add soup and green chiles. Dilute with milk or water, stir until simmering. 
Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place about 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon of cheese mixture. Set aside 1/2 cup cheese for topping. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)

Preheat oven to 350.
Bake enchiladas, covered, until sauce bubbles and cheese melts, about 25 minutes. Serve hot with sour cream.
* rinse canned green chiles before use.

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