Jalepeno Chicken Enchiladas

Ingredients:
2 cans cream of chicken
2 cups sour cream
2 jalepenos, finely chopped (With seeds left in according to your preference - More seeds mean hotter)
1/2 teaspoon onion salt
1/2 teaspoon black pepper (
Cooked chicken (Around two large breasts)
Monterey Jack Cheese (3/4 of a one pound block)
Flour tortillas (Around 10-12)


Directions:
In a large bowl combine soup, sour cream ,jalepenos, onion salt and pepper. Spread some on the bottom of a 9x13 pan

Fill each tortilla with soup mixture, chicken, cheese and then roll them up until the pan was filled. Spoon the remaining soup mix over the tortillas and cover with more cheese.

Bake at 350 degrees for 40-45 minutes.