Sour Cream Chicken Enchiladas

I love this recipe!  It's also good with that left-over turkey from Thanksgiving!

1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
6 jalapeno pepper slices, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese

Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13" baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).

Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.

Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.

Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.

Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.

Feeds family of 4.