Enchiladas Verdes Mexicanas

Directions

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 350°.