Recipe - Enchiladas With Green Sauce (Enchiladas Verdes)

2 cup Salsa Verde (see recipe)
One fourth cup Oil
12 Corn tortillas
1 One half cup Cooked chicken; shredded
1/3 cup Diced onion
One half cup Sour cream
3 ounce Queso fresco; crumbled
TOMATILLO SALSA (SALSA
VERDE):
1 pound Tomatillos; husks removed,
rinsed, coarsely chopped
One half cup Cilantro leaves
2 Cloves garlic; roughly
chopped
2 tablespoon Diced onion
Salt

Warm the salsa in a saucepan. Meanwhile, heat the oil in a skillet. One at
a time, fry the tortillas for a few seconds to soften. Place on a towel to
drain. When done, dip each tortilla in the warm salsa. In the middle, place
some chicken, onion, and white onion. Roll up and place in baking dish.
When completely done, cover enchiladas with remaining salsa, then sprinkle
on crumbled cheese. Serve hot.
Recipe Origin: MEXICO

Tomatillo Salsa (Salsa Verde): Place tomatillos in a saucepan and barely
cover with water. Bring to a boil, then simmer until soft about 10
minutes.

Place half of the tomatillos in a blender jar. Add the cilantro, garlic,
and onion. Blend until smooth. Add the remaining tomatillos, and pulse a
few times, just enough to break up any larger pieces. Return sauce to the
pan and cook for another 10 minutes. Season with salt.

Posted to MMRecipes Digest V4 #268 by WoobyBears@aol.com on Oct 12, 1997