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Green Chicken Enchiladas




Source of Recipe


Good Things Utah
Green Chicken Enchiladas

Ingredients:

Sauce:

4 c water
6 tomatillos
2 jalapeños
2 cloves garlic
¼ yellow onion
1 c Shirley J Universal Sauce
½ c fresh cilantro

Directions:

In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Universal Sauce and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.

Enchiladas:


12 6" corn tortillas
3 c shredded cooked chicken
4 c cheese (jack, mozzarella, or cheddar)


Directions:

Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes.