Real Mexican Enchiladas - cooking recipe

Ingredients

for the sauce
1 lb tomatillo
1/2 jalapeno
1/2 onion
1 bunch cilantro
For the enchiladas
12 -18 corn tortillas
1 lb chicken or 1 lb beef (cooked and shredded)
feta cheese
sour cream
1/2 chopped onion
vegetable oil

Preparation

For the sauce: Peel and wash tomatillos; Combine tomatillos, washed jalapenos and onion in a pot; bring to a boil (until tomatillos turn dark green), drain; place in a blender and add 1/2 of the cilantro and blend.
Set aside.
For enchiladas: heat 1/2 oil (you may need to add more oil) and fry tortillas for about 45 sec each side, and place in paper towels to suck up oil. In same frying with just a tsp of oil fry sauce for about 3 min.
Turn down heat; dip tortillas in sauce one at a time; fill with chicken or beef and fold in half; pour a little more sauce over enchiladas and top with onion, cheese and sour cream.
You can also serve them with homemade beans.
For beans all you need is water and 1/4 onion; cook beans as directed; add salt about 30 min before done; heat a little oil; pour beans in pan (no water) and squeeze.