The Best Chicken Enchiladas

• 1 large onion, chopped
• 12 cup butter, melted
• 1 jalapeno pepper, seeded and chopped
• 4 cups roasted chicken meat, deboned and chopped into bite size pieces (I use Tyson Brand)
• 12 -15 corn tortillas
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 12 cup sour cream
• 16 ounces cheddar cheese, shredded

1. Saute onion and jalapeno chile pepper in butter.
2. Add cut up chicken.
3. Add 2/3 of cheddar cheese to mixture.
4. Soften corn tortilas in microwave or fry for 5 seconds in a small amount of oil.
5. Drain on paper towels.
6. Fill tortilas with chicken mixture and roll.
7. Place seam down in casserole dish.
8. Continue until all chicken mixture is gone.
9. Mix soups and sour cream together and pour over rolled enchiladas.
10. Cook 45 minutes to an hour in a preheat 350 degrees F oven.
11. Sprinkle 1/3 cheddar cheese over top and return to oven just until cheese has melted.

onion, butter, pepper, chicken meat, corn tortillas, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, cheddar cheese

Taken from www.food.com/recipe/the-best-chicken-enchiladas-220667 (may not work)