Chicken Enchiladas

• 1 whole chicken (4 lb.)
• 2 bay leaves
• 2 Tbsp. margarine
• 2 large jalapeno peppers, seeds removed and chopped
• 1 large onion, chopped
• 1 Tbsp. chili powder
• 1 can cream of chicken soup
• 1 (8 oz.) container sour cream
• 1 pkg. tortillas (10 large or 12 small)
• 1 c. each: grated Cheddar and Monterey Jack cheese
• 1 medium tomato
• 2 tsp. garlic powder

1. Boil chicken and bay leaves, then debone.
2. Saute jalapeno peppers and onion in a large skillet.
3. Add tomato.
4. Sprinkle chili powder and garlic powder to taste.
5. Cook a few minutes longer.
6. In separate bowl, mix cream of chicken soup and sour cream.
7. Add tablespoon of mixture to vegetables.
8. Add chicken to mixture. Stir to blend all ingredients.
9. Fill tortilla with mixture and a little cheese.
10. Roll and place in a 9 x 13-inch baking dish or pan.
11. Top with sour cream mixture and remaining cheese.
12. Bake in preheated oven at 350u0b0 for 30 minutes or until cheese is melted.

chicken, bay leaves, margarine, jalapeno peppers, onion, chili powder, cream of chicken soup, sour cream, tortillas, cheese, tomato, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038414 (may not work)