Sour Cream Chicken Enchiladas

Directions

1. Preheat oven to 350 degrees F. Coat a 9 by 13 inch baking pan with nonstick cooking spray.
2. Heat oil and butter in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
3. Arrange tortillas on a work surface. Spoon about 1/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
4. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.