3 c. cooked chicken, deboned
1/2-2/3 c. onion, chopped
1 can mushroom pieces
Jalapeno pieces, to taste (or you can use green pepper)
2 c. sour cream
2 cans cream of mushroom soup
1 c. grated Monterey Jack
18 flour tortillas

Mix chicken, onion, mushroom pieces, pepper (green or jalapeno), 1 cup sour cream and 1 can soup. Roll 2-3 tablespoons filling into flour tortillas and place seam-side down into baking dish.

Mix remaining sour cream and soup. Pour over enchiladas. Top with grated cheese. Bake at 350 degrees for 25-30 minutes. Enjoy!