Spicy Cream Cheese Enchiladas

2-3 chicken breasts
1 small onion, peeled & quartered
salt & pepper to taste

1. Place chicken in pan with enough water to cover. Add small onion and salt & pepper to taste. Cook chicken & dice into small pieces.

2 tbs butter
2-3 chopped fresh jalapenos (this will be VERY spicy; use less if you prefer)
1 medium onion
1 (8-oz) pkg cream cheese
1/2 tsp pepper
1 1/2 cup sour cream

2. In a small pan melt butter & sauté onion & peppers until tender. Remove from heat; stir in cream cheese. Add chopped chicken & 1 cup of the sour cream.

8 flour tortillas
1 can cream of chicken soup
Monterey Jack cheese

3. Spoon 1/2 cup or more of the chicken mixture onto each tortilla. Roll up and place in 9x13” baking dish (spray the dish first).

4. Mix the remaining sour cream with the soup. Pour oer filled tortillas. Sprinkle lots of cheese on top.

5. Bake 25-30 minutes at 350.