Green Chicken Enchiladas

Green Chicken Enchiladas

• 5-10 jalapenos (depending on how spicy you want it to be) (make sure you remove the stems before boiling)
• 2 cups of cooked, shredded chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Corn tortillas
• Shredded cheese
• Salt & pepper to taste

Boil the jalapenos until they are soft, they will turn a lighter green when they are done.
Then put the cooked jalapenos and 1/3 cup of the jalapeno water in a blender and blend.

Pour the jalapeno blend in a medium saucepan. Add cream of mushroom, cream of chicken, shredded chicken, salt and pepper. Heat until warm.

In a greased 9x13 pan, take a corn tortilla and add cheese and a little of the green chicken sauce.

Then roll the tortilla up and place it in the pan. Continue to do that until the pan is full.

Then pour the remaining green sauce on top of the rolled tortillas and top with cheese.

Bake at 350 for 15-20 minutes.

~C