Enchiladas Verdes Mexicanas

• 2 lb. chicken, cooked (remove skin)
• 1 lb. tomatillos, outer skins removed
• 1 clove garlic
• 1 1/4 c. onion, chopped
• salt to taste
• 12 corn tortillas
• 1/2 lb. grated Jack cheese
• oil to fry tortillas

1. Remove chicken from bones and shred with fingers into strips. Heat tomatillos in a pan to lightly fry.
2. Remove from heat and put in blender along with garlic and onion.
3. Add 1/4 cup water if too dry to blend properly.
4. Heat oil in pan; when hot, lightly fry (not long) tortillas in oil.
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. Roll up and place the filled tortilla, seam side down.
7. Continue until all tortillas are filled and rolled.
8. Top entire casserole of enchiladas with remaining sauce and cheese.
9. Bake until bubbly, about 30 minutes, at 350u0b0.

chicken, outer, clove garlic, onion, salt, corn tortillas, cheese, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386374 (may not work)