Enchiladas Verdes Mexicanas

1. 1

   Remove chicken from bones and shred with fingers into strips. Heat tomatillos in a pan to lightly fry.

2. 2

   Remove from heat and put in blender along with garlic and onion.

3. 3

   Add 1/4 cup water if too dry to blend properly.

4. 4

   Heat oil in pan; when hot, lightly fry (not long) tortillas in oil.

5. 5

   Place tortilla on plate and fill in center with chicken and cheese; pour green sauce, approximately 2 tablespoons, on top of chicken and cheese.

6. 6

   Roll up and place the filled tortilla, seam side down.

7. 7

   Continue until all tortillas are filled and rolled.

8. 8

   Top entire casserole of enchiladas with remaining sauce and cheese.

9. 9

   Bake until bubbly, about 30 minutes, at 350u00b0.

No additional tips available.