Chicken Sour Cream Enchiladas

Stew chicken in large pot with celery, salt & pepper for 45 to 60 minutes or until juices run clear and chicken is thoroughly cooked. Remove chicken, place in bowl and cool. (Reserve some of the chicken broth for softening the tortillas later) After chicken is cooled, de-bone & cut chicken into small pieces. Sauté onion in butter until soft, add cream of chicken mushroom soup & sour cream. Stir & combine until smooth & creamy. Preheat oven to 350° Spread a small amount of sauce mixture into a baking dish enough to cover the bottom. Prepare tortillas by placing one (1) tortilla at a time in the warm chicken broth for a few seconds to soften. Place on a plate and fill with chicken & sprinkle in a little cheese. Roll & place in the baking dish with the seam side down. Repeat until all tortillas are made. Cover with remaining sauce & cheese. Place a few jalapenos on top and bake for 30 minutes.