2 c. chopped bell peppers
2 c. chopped onions
2 c. or more chopped cooked chicken
2 tbsp. olive oil
1/4 to 1/2 c. flour
1 can cream of chicken soup
1 can water
2 tsp. Trappers jalapeno pepper juice
2 tsp. Louisiana Hot Sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 chopped jalapeno pepper
2 tsp. diced pimiento
Flour tortillas
Mozzarella cheese
Cheddar cheese

Stir fry onions and bell peppers in olive oil. Add 1/2 cup flour. Stir until all the flour is moist and enough to thicken the sauce. Add chicken soup and water; stir. Add jalapeno juice, hot sauce, garlic powder, salt and black pepper. Stir. Add chopped jalapeno pepper. Cook until sauce starts to thicken and add pimiento.

Cover the bottom of the cooking pan with the sauce. Heat tortillas one at a time in microwave oven so they will roll easily, about 15 seconds. Put sauce in each tortilla and roll up until nearly all sauce is used. Put rest of sauce over enchiladas. Sprinkle cheese on top and bake at 375 degrees until brown about 30-45 minutes.