Chicken enchiladas

1/2 cup chopped onion

2 garlic cloves, minced

1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid

Cream of chicken soup 1can

1 tsp. jalapeno pepper, chopped

1/8 tsp. pepper

8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)

4 corn tortillas, 10 inch size

4 oz. cheddar cheese, shredded

Cilantro, sour cream  for garnish

Preheat oven to 375 degrees. Saute onions and garlic. Add tomatoes, soup and seasonings. Stir occasionally until sauce is hot.Take half of sauce and mix with chicken in bowl, set aside. Using a frying pan, heat each tortilla one minute. Lay tortilla flat, spread with cheese and chicken mixture and roll to close. Place seamside down in pan. Repeat three times. Pour remaining sauce over top, sprinkle some cheese and bake until cheese is brown. Top with  sour cream and fresh chopped cilantro.

You can use left over Turkey from Thanksgiving to substitute the chicken:)