green chicken enchiladas

• 12 jalapenos de-viened
• 1 lb chicken tenderloins
• 1 can cream of mushroom
• 1 can cream of chicken
• 4 cup cheese
• 1 white corn tortillas
• 2 tbsp cream cheese softened
• 1 vegetable oil
• 1 blender

1. boil the chicken.
2. season how you like I typically just use salt pepper and garlic powder
3. while boiling the chicken de-vein the jalapenos and boil those for about 20 minutes until soft.
4. go ahead and preheat the oven to 375
5. get your pan with vegetable oil on low heat and fry the tortillas until they start to bubble up
6. once chicken is done shred it all up
7. when the jalapenos are soft put them in a blender and blend until it's juice.
8. then add your cream of chicken, cream of mushroom, and softened cream cheese and blend it all up.
9. that's your yummy green sauce
10. roll your cheese and chicken in the tortillas top with the sauce and cover with more cheese.
11. stick it in the oven for about 30-45 minutes until cheese is melted
12. enjoy!

chicken, cream of mushroom, cream of chicken, cheese, white corn tortillas, cream cheese, vegetable oil, blender

Taken from cookpad.com/us/recipes/359915-green-chicken-enchiladas (may not work)