Ingredients -
- 2 pounds boneless, skinless chicken breast
- 6 jalapeno peppers
- 1/2 pound of tomatillos
- 1/4 cup chopped cilantro
- 12 corn tortillas
- 1/4 cup white onion, finely diced
- sour cream to top enchiladas
- shredded lettuce to top enchiladas
- 1/2 teaspoon salt
Preparation:
Boil chicken breasts until fooly cooked. Save about a cup of chicken stock for later. Shred the chicken into small bite size pieces.
Peel the husks off the tomatillos and wash thoroughly. Boil the tomatillos with the jalapenos until the tomatillos become slightly soft - about 8 minutes. Remove the jalapeno stems.
Blend the tomatillos, cilantro, jalapenos, salt and about 1/4 cup of the the chicken stock.
Heat the oil in a hot skillet and fry each tortilla until they fill with air. Usually about 15 seconds each.
Fill each tortilla with shredded chicken and roll up, usually about 1 inch thick. Place all enchiladas in a baking dish and cover with blended green tomatillo sauce. Sprinkle on the cheese and bake for 20 minutes at 350 degrees. Serve by topping with shredded lettuce and sour cream.
