Enchiladas Verdes Mexicanas - cooking recipe

Ingredients

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

Preparation

Remove chicken from bones and shred with fingers into strips. Heat tomatillos in a pan to lightly fry.
Remove from heat and put in blender along with garlic and onion.
Add 1/4 cup water if too dry to blend properly.
Heat oil in pan; when hot, lightly fry (not long) tortillas in oil.
Place tortilla on plate and fill in center with chicken and cheese; pour green sauce, approximately 2 tablespoons, on top of chicken and cheese.
Roll up and place the filled tortilla, seam side down.
Continue until all tortillas are filled and rolled.
Top entire casserole of enchiladas with remaining sauce and cheese.
Bake until bubbly, about 30 minutes, at 350\u00b0.