Green Chicken Enchiladas

3 chicken breasts, boiled and cut up
Reserve chicken broth
2 cloves garlic
1 medium onion, quartered
1 large, or two small jalepenos, ends cut off, and cut in half
boil in chicken broth until onion is translucent
Then, puree the onion, garlic and jalapenos in a blender, ( blend one jalapeno at a time, tasting before adding, so you can make it as spicy as you want)
Add 2 cans crm of chicken soup, and 1/2 a bunch of cilantro, blend again
You can add some chicken broth if you want the sauce thinner.

Mix just enough of the sauce with the chicken to moisten.
Microwave 10-20 corn tortillas at a time to warm, so they don't break apart.
Place some chicken in tortilla and roll
When done, pour remaining sauce on top, sprinkle desired amount of 1/2 cheddar, 1/2 mozzeralla on top. It may look too saucy at first, but the corn tortillas absorb alot of the sauce.
Bake at 400 for approx 25 min. or til cheese it lightly browned.
Glass pans brown it faster.

From: Liesl