| |
| |
| 12 |
|
tomatillos |
|
| 1/2 lb |
|
cooked chicken shredded |
|
| 2 |
|
cans chicken stock |
|
| 2 |
|
cloves garlic |
|
| 1 |
|
small can green chilis (or roast your own) |
|
| 1 |
|
medium onion |
|
| 1/4 cup |
|
chopped cilantro |
|
|
|
salt and pepper to taste |
|
| 8 oz |
|
grated Swiss or Mozzarella cheese |
|
| 8 |
|
corn tortillas, softened |
|
|
|
| |
| 1 |
Peel husks and place tomatillos and enough chicken stock to cover in a saucepan. Add garlic, onion and jalepneo and green chilis. Simmer until tomatillos are soft. Puree mixture in blender or food processor. Add salt and pepper to taste. |
| 2 |
Take softened (either microwaved or in oil) tortillas and spoon about a tablespoon of the grated cheese and chicken into each tortilla. Roll up and place open side down in baking dish. Reserve some of the cheese to sprinkle on top of the enchiladas. |
| 3 |
Cover enchiladas with the tomatillos sauce and sprinle with the reserved cheese. |
| 4 |
Bake at 325 degrees until enchiladsa are thoroughly heated and cheese is melted, about 15 minutes. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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