Ingredients:

• 10 tortilla shells
• onion
• Handful of jalapeño pepper, finely chopped
• 1 can cream of mushroom soup (Amy’s Soups)
• 1 can cream of chicken soup (Amy’s Soups)
• 4 cups Colby & Monterey jack cheese
• 1 8 oz container sour cream
• Cumin or Mexican seasoning – to taste
• 2-3 large chicken breasts – sliced

Directions:

Preheat oven to 350. Cook chicken (I like to boil mine). In skillet, saute onion in oil until transparent. To skillet, add the 3 cans of soup (do not dilute), sour cream, and cumin to taste. Simmer over low heat until creamy. Spoon two large spoonfuls of soup mixture to just cover the bottom of 9 x13 baking dish. Dice the chicken. Add chicken and jalapenos to the soup mixture. Take each tortilla and spoon out soup mixture to cover middle of tortilla. Add some cheese. Roll and place in baking dish until all tortillas are used. Pour remaining soup mixture over top of tortillas, sprinkle with remaining cheese. Cook at 350 degrees for approximately 30 minutes.