chicken tomatillo enchiladas (2)

Ingredients for salsa:

2 lb. tomatillos

1 cup chopped onions

3 serrano peppers, seeded, chopped

3 garlic cloves crushed

1/4 cup of lime juice

1/4 chopped cilantro

1/2 teaspoon salt

Ingredients for enchiladas:

2 cups of shredded cooked chicken

2 cups shredded pepper monterey jack cheese

1/2 cup chopped green onions

1/2 teaspoon chili powder

1/4 teaspoon salt

12 corn tortillas

-Remove husks from tomatillos: rinse. Place tomatillos in large saucepan;add enough water to cover.

Bring to a boil. Reduce heat to medium; cover and cook for 8 to 10 minutes or until tender. Drain.

-Place tomatillos in food processor bowl or blender: blend with on/ off pulse just until smooth. In large bowl, combine tomatillos and all remaining salsa ingredients; mix well.

-Spread 1 cup of the salsa over bottom of ungreased 13x9 in baking dish.

-Heat oven to 350ºF. In large bowl, combine chicken, 1 cup of the salsa, green onions, chili powder and 1/4 teaspoon salt; mix well. Spoon 2 tablespoons of the chicken mixture down the center of each tortilla; roll up. Place seam side down, over salsa in baking dish.

Spoon 1/2 cup of salsa over filled enchiladas.

Cover. ( I used aluminum foil)

-Bake at 350º for 30 to 35 minutes, or until thoroughly heated. Top with remaining salsa and cheese.

I wasn't satisfied with the results of this recipe. I thought the tortillas were soggy and gross. My mom however said that it was good. She ate the most of them so I guess she did like them.