6 chicken breasts
3 cans cream of chicken soup
1 container sour cream
1 c. half & half or milk
1 sm. can diced chile peppers
1/2 sm. can diced jalapeno peppers
2 bunches green onions
1 lg. block co-jack cheese
16 flour tortillas

Cook chicken and shred (no skin), set aside in separate bowl. Shred cheese. Set aside in separate bowl.

In separate bowl mix soup, sour cream, milk, peppers and 1/2 chopped onions. Place in tortilla: Handful chicken, handful shredded cheese and 2 spoonfuls of mixture. Roll tortillas and place in 9 x 13 inch pan. Pour remaining mixture over top and sprinkle with remaining shredded cheese and diced onions. Bake at 375 degrees, uncovered, for 40 minutes.