Chicken Enchiladas

In a medium skillet, combine the 2 tbl. of Oil, and the 6 Chicken Tenderloins. Once they start to sizzle, add the entire jar of your favorite salsa. Turn every 2 minutes for 8 minutes. Cut the chicken into chunks, reduce heat, add the can of Green Chilies and simmer with the lid on until sauce thickens.

In a small skillet, combine 1 1/2 tbl. I can't believe it's not butter margarine, 1 cup of chopped green pepper, 1 1/2 cups of the chopped green onion, 1/2 of the diced jalepenos, and the 2 cloves of minced garlic, then sautee. Once finished, add to the chicken mixture.

In a medium pot, add the rest of the butter, 7 tbl. of flour, 2 tsp. salt, 2 tsp. of hot sauce (I prefer Cholula), 2 cans of Chicken Broth and all of the cheese, and bring to a boil stirring constantly. Once the sauce has thickened, remove from heat.

Take each tortilla and dip it into the cheese sauce, spoon 2 heaping spoonfuls into each tortilla, roll up and place in a baking dish (I use my lasagna dish). Repeat this step using all of the remaining tortillas. Once finished, pour the can of La Preferida Enchilada Sauce over all of the enchiladas. Then, pour the remaining cheese sauce, using the back of the spoon to spread if needed. Sprinkle the rest of the green onions and jalapenos on top, along with any chicken mixture left over (if any).

Bake at 350 degrees for 20 minutes.