MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Enchiladas Verdes
 Categories: Poultry, Cheese, Vegetables, Chilies, Cheese
      Yield: 12 Enchiladas

MMMMM------------------------VERDE SAUCE-----------------------------
      2 lb Tomatillos; husked
    1/2 md Onion; in wedges
      1    Serrano pepper; seeded
      3 cl Garlic
      1 c  Fresh cilantro leaves
      1 ts Salt

MMMMM-------------------------ENCHILADAS------------------------------
  2 1/2 c  Chicken; cooked, shredded
      2 c  Monterey Jack cheese;
           - shredded, divided
    1/4 c  Onion; chopped
    1/2 ts Ground cumin
     12    Corn tortillas (6")

MMMMM--------------------------TOPPINGS-------------------------------
           Avocado; diced
           Sour cream
           Fresh cilantro

  Place tomatillos, onion, and serrano pepper in a large saucepot or
  Dutch oven; cover with water. Bring to a boil; reduce to a simmer.
  Cook 10 to 12 minutes or until vegetables are slightly soft.
  Reserve 1/2 cup cooking liquid; drain remaining liquid. Set aside
  to cool slightly. Transfer vegetables and liquid to a high-powered
  blender; add garlic, cilantro and salt. Puree until smooth.

  Set oven @ 375°F.

  In a large bowl, combine chicken, 1 cup cheese, onion, cumin, and
  1/2 cup verde sauce.

  Spread 1 cup verde sauce over the bottom of a greased 13x9" baking
  dish.

  Place 2 tb chicken mixture off center on each tortilla. Roll up and
  place seam side down over sauce in prepared pan. Top rolled
  tortillas with remaining sauce; sprinkle with remaining 1 cup
  cheese.

  Bake, uncovered, until heated through and cheese is melted, 20 to
  25 minutes. If desired, top with avocado, sour cream, and
  cilantro.

  Recipe by Julie Andrews, Rockford, Michigan

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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