12 tortillas
1 onion, chopped
3/4 lb. grated Cheddar cheese
2 cans cream of chicken soup
1 pt. sour cream
3 jalapeno peppers
2 c. cooked, deboned chicken

Mix sour cream and soup in saucepan. Add chopped peppers. Heat to bubbling. Heat tortillas, one at a time, in hot oil. Add onions, cheese, chicken, and a spoonful of the soup mixture in center of each tortilla. Roll and place in a large baking dish. Pour remaining soup over top of enchiladas. Top with rest of grated cheese. Bake in 400 degree oven until cheese has melted.