Cut up enough cooked chicken to roll up in 8 to 10 soft flour tortillas. After rolling, place in a row in large rectangular baking pan.

In saucepan, combine 1 can cream of mushroom soup, 1 can cream of chicken soup, 2 tablespoons butter, 1/2 cup shredded yellow cheese, 1 chopped onion, and 1 (4 oz.) can jalapeno peppers, seeded and chopped. When cheese melts, pour sauce over enchiladas. Top with more shredded cheese. Bake at 350 degrees until heated through and bubbly.

You can also arrange ingredients in a glass or other microwave-safe dish and heat in microwave. 4 servings.