2 cans cream of chicken soup
1 tall can evaporated milk
10-12 long green chiles, roasted, peeled
6 clove garlic
3 canned jalapenos
1/2 tsp. pepper
2 tsp. cumin
1 tsp. oregano
1 tsp. salt
3 tbsp. parsley or cilantro
4 oz. Monterey cheese, grated

In blender put all chiles and Jalapenos, 1 can soup, milk, garlic, salt, cumin, pepper, and parsley. In heavy pan put second can of soup, add above from blender, stir until it boils. Reduce to simmer. Add grated cheese. Cook 5 minutes longer. Makes enough for large recipe of enchiladas. Keeps up to 3 days in refrigerator.