Source: Unknown from my gathered recipes
8 medium flour tortillas
1 pound pepper jack cheese, grated
5 boneless chicken breasts, boiled and shredded
1 cup diced green onions
4 ounces canned jalapenos or green chilis, chopped
1/3 cup chicken broth or water (more if needed)
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
4 ounces canned chopped green chilis
1/2 onion chopped
2 cloves garlic, chopped
1 handful spinach leaves
1/2 cup cilantro leaves
For sauce, combine all of the sauce ingredients in a food processor or blender, adding more broth or water if needed.
Boil and shred chicken. Place into a large mixing bowl. Add chopped green onion, chopped green chilis (or jalapenos), and about half of the grated pepper jack cheese. Mix about 1 cup of sauce into the chicken mixture to stick it all together.
Roll chicken mixture into each tortilla and place into a casserole dish.
Yield: Serves 8