Green Chicken Enchiladas

• 2 whole chickens
• 1 bay leaf
• 2 tsp. salt
• 2 cloves garlic
• 1 onion slice
• several cilantro sprigs
• 1 medium onion, chopped
• 2 to 3 Tbsp. vegetable oil
• 3 tomatoes, peeled and chopped (include juice)
• 1 (4 oz.) can green chiles, chopped
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 to 1/2 c. chicken stock or water
• 1 1/4 lb. tomatilloes, quartered
• 1/2 c. water
• 1 clove garlic (whole)
• 2 serrano chiles
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/3 c. cilantro leaves, loosely packed and chopped
• chicken stock or water
• 1 c. peanut oil
• 8 corn tortillas
• 1 lb. Mozzarella cheese, grated

1. In a medium size skillet, heat oil to about 300u0b0.
2. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside (do this just prior to final assembly).
3. Fill softened tortillas with the chicken filling and 1 to 2 tablespoons of the sauce.
4. Roll up and place, seam side down, in a casserole.
5. Pour the remainder of the sauce over the top and top with cheese.
6. Place in a 350u0b0 oven for 5 to 8 minutes or just long enough to melt the cheese.
7. Serve with sour cream, guacamole or salsa.
8. Makes 8 enchiladas.

chickens, bay leaf, salt, garlic, onion, cilantro, onion, vegetable oil, tomatoes, green chiles, salt, black pepper, chili powder, garlic powder, chicken, tomatilloes, water, clove garlic, serrano chiles, salt, pepper, cilantro, chicken, peanut oil, corn tortillas, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427470 (may not work)