Chicken Enchiladas

• 8 corn tortillas
• 250 grams chicken cooked and shredded
• cheese such as queso fresco or feta, crumbled
• 8 tomatillos
• 1 chile pepper arbol
• 2 guajillo or cascabel chile peppers, with seeds removed
• 1 clove garlic
• 1 piece onion
• 1 cup water
• 1/4 cup oil

1. Heat the oil in a skillet and fry the chiles until heated through. Drain the excess oil on a paper towel.
2. In another pan, cook the tomatoes with the garlic, onion, and 1 cup of water. When it comes to a boil, add the chiles and cook together for a few minutes. Remove from heat and let cool.
3. Puree the tomato mixture in the blender with salt and pepper.
4. Dip the tortillas into the oil where the chiles were fried. Place the tortillas onto a plate, top with the salsa and chicken and fold in half.
5. Top the enchiladas with more salsa and sprinkle with cheese to serve.

corn tortillas, chicken, feta, pepper, guajillo, clove garlic, onion, water, oil

Taken from www.yummly.com/recipe/Chicken-Enchiladas-531459 (may not work)