Green Chicken Enchiladas
Ingredients
1 lb cooked shredded chicken
1 lb green tomatillos
1 jalapeño pepper (or serrano pepper for hotter)
2 cloves garlic
1 onion, chopped
corn tortillas
1 bunch cilantro (chopped)
salt
mozzarella or oaxaca cheese
Directions
Preheat oven to 350°F.
Cook garlic and onion in pan.
Heat tomatillos and the pepper in water until dark green.
Add to food processor with onion, garlic, and cilantro.
Pulse into a salsa.
Add salt.
Heat corn tortillas on stove before filling.
Fill corn tortillas with chicken and salsa and place in baking pan.
Sprinkle cheese over the top of all enchiladas.
Bake for 20 minutes, covered with foil. Then remove foil and bake for 5 minutes.