1 chicken, boiled and de-boned
1 sm. onion, chopped
2 tsp. butter
2 tsp. chili powder
Lemon pepper, salt and pepper, to taste
1 lg. pkg. flour tortillas
1 (8 oz.) pkg. monterey jack cheese
1 can cream of chicken soup
1 carton sour cream
1/4 c. milk
Jalapeno peppers, sliced

Saute onions, butter, chili powder and spices. Add de-boned chicken and mix well. Spoon into tortillas, roll and place in casserole dish. Heat soup, sour cream and milk. Spread over rolled enchiladas. Grate cheese and sprinkle over sour cream mixture. Dot with sliced jalapeno peppers.