Green Chicken Enchiladas

Ingredients

• 1 lb tomatillo
• 2 serrano chilies
• 1 garlic clove, chopped
• 1 tablespoon oil
• 1/3 cup chicken broth
• 12 corn tortillas
• 1 1/2 cups chicken, cooked, chopped
• 1/2 cup onion, finely chopped
• 1/2 cup sour cream, creme fraiche or
• 1/3 cup monterey jack cheese or queso fresco

Directions

1. 1

   In a saucepan, barely cover tomatillos and chilis with water; simmer until tender.

2. 2

   Drain, reserving 1/4 cup cooking liquid.

3. 3

   Puree in blender together with reserved cooking liquid and garlic. Heat 1 Tbsp oil in saucepan; add sauce and stir 5 minutes.

4. 4

   Add broth and salt to taste; cook 5 minutes more. Soften tortillas in oil.

5. 5

   Dip tortillas into green sauce, top with evenly divided chicken, sour cream, and a little onion.

6. 6

   Roll up enchiladas and place in a 9 X 13 glass baking dish,

7. 7

   pour remaining sauce evenly over enchiladas and top with cheese.

8. 8

   Preheat oven to 325 to 350 degrees, bake till cheese is melted and enchiladas are heated through. Approximatley 40 minutes.