Chicken Enchiladas

• 1 lb. boneless chicken
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 tsp. garlic powder
• 1 tsp. dried onion (minced)
• 1 small carton sour cream
• 1 lb. Monterey Jack, cut in 16 strips
• 10 jalapeno pepper slices
• 12 flour tortillas
• extra cheese for top (if desired)

1. Boil chicken; remove and cool.
2. Reserve 1 1/2 to 2 cups broth. Mix soups, onion and garlic with broth; simmer.
3. Take cooled chicken and cut into small pieces.
4. Add sour cream to sauce after it has simmered a few minutes.
5. Make sure sauce is blended together well.
6. In a 9 x 13-inch baking dish, pour 1/2 cup of sauce, spreading to cover bottom of dish.
7. Take 1/2 of chicken, 1/2 slice of pepper and 1 slice cheese, rolling it up into tortilla.
8. Make remaining enchiladas, placing in dish as you go along.
9. Cover with remaining sauce, cheese and pepper.
10. Heat in oven at 350u0b0 until bubbly.

boneless chicken, cream of chicken soup, cream of mushroom soup, garlic powder, onion, sour cream, monterey jack, pepper, flour tortillas, extra cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=680904 (may not work)