Green Chicken Enchiladas

* Exported from MasterCook *

Green Chicken Enchiladas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C. chopped -- cooked chicken
1 Pkg. corn tortillas -- (12 each)
10 Whole green Spanish -- (10 to 12)
tomatoes (tomatillos)
1 Long green chili pepper
1 Clove garlic
2 avocados -- (2 to 3)
1/2 C. grated Mozzarella cheese

Dip each of the tortillas in hot cooking oil. Place 2
tablespoons chopped, cooked chicken filling on each and roll.
Place rolled tortilla seam side down in baking dish.
Sauce: Peel dried leaves of tomatillos and boil in 3
cups water with green chili pepper and garlic. When tomatillos
and pepper are tender, peel off skin and place in blender. Add
water you boil them with to make sauce. Blend well. Slice 2
or 3 avocados and fold in sauce. Avocados should be chunky.
Pour sauce over enchiladas. Grate Mozzarella cheese and
sprinkle on top. Place in oven to melt cheese. Before serv-
ing, may top with sour cream if desired.


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