Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of mushroom soup
1 pt. sour cream or substitute
1 can green chilies or 1 to 2 jalapeno peppers or both if you like it hot
18 to 20 tortillas (I prefer flour)
3 to 4 c. diced chicken or turkey or browned turkey burger
grated cheese
diced onions

Preparation

Combine soup, sour cream and chilies.
Put 1/2 of this mixture mixed with meat in tortillas, about 2 to 4 tablespoons per tortilla.
It works best to heat each tortilla on a dry pan about 10 seconds before putting mixture in.
Roll up and place side by side in cake pan or jelly roll pan.
Pour rest of sauce over top and sprinkle with onion and cheese.
Bake at 350\u00b0
for 30 minutes or until cheese is melted and center is heated.
Do not overbake. May be prepared the day before and refrigerated.
Baking time slightly longer.