4 chicken breasts, boiled
10 or 11 flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1/3 lb. sour cream
1/2 lb. Monterey Jack cheese, grated
3/4 lb. Cheddar cheese, grated
1 Jalapeno, chopped (sliced Jalapenos in jar, chopped work great)
1/2 c. chicken broth
1/4 c. picante sauce
Pinch of cilantro to taste
1/2 onion (6 or 7 onion sprouts work fine)

Boil and debone chicken. After boiling, chop into small pieces.

SAUCE: Combine soups, sour cream, Jalapeno, picante sauce, and cilantro. Cook on low heat in saucepan. Grease large casserole dish. Rolling enchiladas: Dip tortilla (briefly) into chicken broth. Put chicken and cheese in tortilla. Roll it up and put in casserole (make sure it doesn't unroll). Fill casserole full. Pour sauce over top of enchiladas. Cover with remaining sauce. Cook in oven at 350 degrees for 25 to 30 minutes.