Shredded Chicken Enchiladas with Green Chile

Green Chile

• 3 jalapeños (or more, depending on hot spicy you like it)
• ½ white onion
• 1 Roma tomato
• 4 cups water
• 1 can Cream of Mushroom soup (305g)
• 1 tsp of chicken bouillon seasoning (to taste)

1. Combine jalapeño, onion and tomato in a saucepan with water and boil until vegetables soften.
2. Drain water and blend ingredients together. For a milder sauce take out the jalapeño seeds.
3. Add cream of mushroom soup and mix thoroughly.
4. Add salt and chicken bouillon to taste.

Chicken Enchiladas

• 3 Chicken Breasts
• 1 tbsp of garlic powder
• Salt and Pepper to Taste
• Raw Corn Tortillas (1 package)

1. Season chicken with salt, pepper and garlic powder. Grill until thoroughly cooked through.
2. Shred chicken once cooked.
3. Fry raw corn tortillas until they are crispy in a frying pan (about 30 sec on high heat).
4. Place chicken inside and roll it up.

Garnish

• Sour Cream
• ¼ cup chopped tomatoes
• ¼ cup chopped onions
• ¼ cup chopped cilantro
• ½ cup shredded Mexican cheese
• ½ cup lettuce

1. Smother enchiladas in green chile.
2. Top with cheese, sour cream, lettuce, cilantro, tomatoes and onions.