GREEN CHICKEN ENCHILADAS

Eleanor Rojas Recipe

5 fresh green anaheim chiles
1 can cream of mushroom soup
1 doz. corn tortillas
8 oz grated monterey jack cheese
2-3 chicken breasts, cooked and shredded
salt
garlic powder

Roast chiles on griddle or over fire on stove. Wrap in a wet clean towel till cool, then peel off the skin and remove stems. Put into blender and blend into a puree add some water and ½ - entire can of soup. Pour into saucepan, add salt and garlic to taste. If sauce is too thick add a little more water simmer for about 10 min. on low heat. Fry corn tortillas one at a time, dip into chile sauce remove and place on a small baking dish. put a little onion, some cheese and chicken on one end of tortilla and roll. After all tortillas are done, pour some leftover sauce over the enchiladas, sprinkle tops with grated cheese and put into oven until cheese is melted.
Enjoy !