Ok here we go,

All of the measurements are approximations….. I don’t really measure, I usually taste while cooking. It’s really all about the love you put into it that makes these enchies reallllllly tasty. So get ready for some love……..

Green Sauce – this is usually enough for two pans

2 cans of chicken broth

2 cans cream of mushroom soup (condensed)

(More/less of the following if you want)

½ white onion

4 to 5 cloves raw garlic

Jalapeno or green chilies or both

Cilantro….. making the connection yet? Anything green that can be considered from Hispanic origin.

One whole bunch or spinach….. or buy the bag - it saves time, if you get the fresh bunch wash hella good and get rid of the stems (they sometimes stay stringy and make you sterile)

Put it all in a blender or food processor and blend well, you may need to do two batches depending on the size of your blender/processor.

Bring to a boil then reduce the heat to a light simmer for no less than 30 min, stir frequently.

Stuffing

Any type of chicken will do, it just depends on how much work you want to make for yourself. I usually boil it with some garlic salt

1 medium tub cottage cheese

1 bag of Mexican cheese

Black olives sliced

The other ½ of onion diced fine

Cilantro

1 med can diced green chilies

or anything else you might think you would like, just check out the fridge for any leftovers…..no one will even know at this point

because of the smell from the simmering sauce

Mix together in a big bowl, but before you mix it try to let the chicken cool a bit.

I usually use flower tortillas, I have tried the corn but they fall apart really easy – if you really want to use corn try lightly frying them up first – its too much work and makes it unhealthy(er)?

Also, try to let the sauce cool down or you will burn your fingers

Dip the tortillas in the cooled green sauce, stuff with chicken mix and roll

Pour the leftover green sauce over the top of the enchies but not too much - they will get soggy

Top them with more shredded mexi cheese/cilantro/olives/green onion……..again anything of Hispanic decent that will make your presentation more appealing (you gotta make it look good right?!)

Everything is pretty much cooked at this point so I bake at 350 for 20-30 min till the sauce is bubbling.