3 tomatillos
2 jalepenos
1/2 onion
2 lbs chicken shredded
can of cream of chicken soup
creme cheese
shredded cheese
chicken boullion
corn tortillas

Boil the tomatillos, onion, and jalepenos together.
Blend together in blender when all translucent.
Salt and pepper to taste

Cook chicken as desired and shred
Cook the tortillas in a plastic bag in microwave for 30 secs

over medium heat add cream of chicken soup, chicken boulion, and two tablespoons of creme cheese.
simmer for few mins to let all incorporate together.
add the shredded chicken and mix well

Assemble the enchiladas as follows:
tortilla
chicken mixture
shredded cheese
Roll them up with crease at bottom

when all done with tortillas and chicken mixture pour the green sauce over the top and put some shredded cheese over that.
Cover with foil and cook in oven at 400 for 30 min or untill cheese melted.
Can garnish with sour cream, lettuce, tomatoes, lime, advocado