Chicken Enchiladas With Green Tomatillos Sauce

Photo: Simplyheavenfood

Ingredients

For the green sauce:

1 pound green tomatillos, peeled

1 cup water

1 bunch cilantro, chopped

2 tablespoons olive oil

2 jalapeno peppers

juice of 1 lemon

juice of 2 limes

2 cloves of garlic, minced

1/2 onion

1/2 teaspoon allspice

1/2 teaspoon oregano

1/2 teaspoon black pepper

1 teaspoon cumin

salt to taste.

For the Enchiladas:

4 large chicken breast (boneless skinless), cooked and shredded

18 corn tortillas (each breast should fill about 4 tortillas)

1 can of black olives

1 pound of cheese (choose from Mozzarella, Monterey Jack or Ques

1/2 cup sour cream (optional)

Salt

Vegetable oil for frying tortilla

Preparation

Preparation for green sauce: Sauté peeled tomatillos for about 10 minutes. Place all ingredients in a blender. Puree. Place in a pan cook on low heat for about 30 to 35 minutes covered to thicken.

Preparation for enchiladas: Heat oil; cook the tortillas individually for about 30 seconds each (cook about 15 second on each side); avoid over cooking or tortillas will be difficult to wrap. Let it cool for 5 to 10 minutes.

Mix half of the green sauce with the shredded chicken. Add the olives.

Place some chicken in a tortilla, add some cheese and roll. Line up rolled tortillas close to each other in the pan. Sprinkle with cheese.

Preheat oven to 375 degrees F and bake for about 10 minutes. Add the remainder of the green sauce and bake for about 20 minutes. Let it stand for 5 minutes before serving.