Chicken Enchiladas

Made this for Jared to eat this week... he said it was a hit

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 packet taco seasoning
• 1 can jalapenos (chopped up)
• 2 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 3 cup shredded mexican blend cheese, divided
• 10 flour tortillas
• 1/4 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the onion until tender (about 3 to 4 minutes). Add jalapenos, cream of mushroom soup, taco seasoning and sour cream. Mix well. Reserve 1/2 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 2 cups of shredded cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.