Green Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

In a medium size skillet, heat oil to about 300\u00b0.
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).
Fill softened tortillas with the chicken filling and 1 to 2 tablespoons of the sauce.
Roll up and place, seam side down, in a casserole.
Pour the remainder of the sauce over the top and top with cheese.
Place in a 350\u00b0 oven for 5 to 8 minutes or just long enough to melt the cheese.
Serve with sour cream, guacamole or salsa.
Makes 8 enchiladas.