Chicken Enchiladas - cooking recipe

Ingredients

2 (10 1/2 oz.) cans Campbell's cream of chicken soup
1 large onion, chopped
1 doz. corn tortillas
1 soup can milk
2 small cans boned chicken
4 jalapenos, chopped
1 lb. Cheddar cheese, grated

Preparation

Mix soup,
milk,
chicken,
half
the chopped onion and jalapenos.
In a medium saucepan, cook over medium heat for 30 minutes.
Dip
each tortilla in boiling water until soft, then add a handful
of
cheese and some onion to the center of each tortilla; roll up
and place in a baking pan.
Pour sauce over tortillas and
sprinkle with cheese.
Bake 25 to 30 minutes at 350\u00b0.
May be prepared ahead of time, but do not pour sauce on until ready to bake.