Easy Chicken Enchiladas

Feeds 4-5 people, make rice or corn as a side dish.
Great for 2 people with leftovers for lunch!

Ingredients:
Enchiladas:
3 precooked chicken breasts chopped into cubes (available at meat counter or prepackaged at grocery store)
5 large flour tortillas
1/2 can Campbell's nacho fiesta cheese soup
1/2 cup shredded Mexican cheese
1/2 Jalapeno, finely chopped
3 tablespoons red onion, finely chopped
Small handful of cilantro leaves (amount to your taste), chopped
Small (1/2 size) baking pan, greased

Sauce:
3/4 can fire roasted tomatoes with garlic
1/4 of a red pepper
1/4 of a yellow pepper
2 tablespoons chopped red onion
1/2 Jalapeno
2-3 tablespoons chicken broth
Small handful of cilantro leaves (amount to your taste)
Small electric chopper

Directions:
Preheat oven to 375.
Combine all enchilada ingredients (except tortillas) into a small mixing bowl
Split enchilada mix evenly between all 5 tortillas. Roll each one tight and place in small, greased baking pan.
Bake for 10 minutes covered, then switch to low broil setting, uncover and broil for 5-8 minutes (until golden brown on top).

Combine all sauce ingredients in chopper and pulse until well chopped/mixed.
Pour sauce over the top of the browned enchiladas and sprinkle additional 1/2 cup shredded cheese on top. Put back in the oven to broil for another 5/8 minutes until the cheese is completely melted.
Garnish with cilantro.