1 pkg. boneless chicken breast, boil or leftover chicken or turkey meat
1 bunch green onions
1 can whole green chilies
1 can cream of chicken soup
2 c. or more grated Monterey Jack or Mozzarella cheese
12 corn tortillas

Cook meat and cut up into small pieces. Put green onions, chilies and cream of chicken soup in blender and blend until smooth. Add an 1/8 to 1/4 cup water or broth from cooking chicken to sauce and blend well. Soften tortillas in microwave according to package directions.

Put a little chicken in tortilla, a sprinkle of cheese and 1 teaspoon of sauce. Roll and place in casserole dish. Pour leftover sauce on top of rolled enchiladas, sprinkle leftover cheese on top and place in a 350 degree oven for 15-20 minutes or until hot and bubbly. Garnish with avocado slices and sour cream, if desired.