2 pkgs. flour tortillas (24 or 12)
1 c. sour cream
10-14 oz. Monterey Jack cheese, grated
1 chicken, cooked and picked off the bone into sm. pieces (save broth)
1 sm. chopped onion
1 can cream of chicken soup
Jalapeno peppers

Put tortillas in warm broth for a moment - until softened. Put a little chicken, onion, and cheese on each tortilla and roll up. Place in greased casserole dish. Make sauce from soup, sour cream and 1/4-1/2 cup broth. Pour over enchiladas, put more grated cheese on top and slices of pepper. Bake at 350 degrees for 20-30 minutes.