1 can cream of chicken soup
1 can cream of mushroom (or celery) soup
8 oz. sour cream
1 sm. chopped onion, sauteed
2 c. cubed cooked chicken
1 pkg. tortillas
Monterey Jack cheese
Jalapeno peppers (optional)

Mix together soups, sour cream, onion, chicken and peppers. Place a spoonful of mixture on each tortilla (use 8-12 tortillas). Roll up and line up in a 13x9 inch baking dish. Spread remaining mixture (about 1/2) over top of tortillas. Bake at 325 degrees for 40 minutes. Remove to grate cheese over the top. Return to oven until cheese melts.