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Ingredients green chicken enchiladas:

1. Take 12 of jalapenos de-viened
2. Get 1 lb - chicken tenderloins
3. Need 1 can for cream of mushroom
4. Require 1 can for cream of chicken
5. Need 4 cup cheese
6. Get 1 for white corn tortillas
7. You need 2 tbsp - cream cheese softened
8. Prepare 1 - vegetable oil
9. Get 1 - blender

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green chicken enchiladas instructions:

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

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