Chicken Enchiladas with Green Sauce
(Enchiladas Verdes)


2 cups Salsa Verde (see recipe below)
1/4 cup oil
12 corn tortillas
1-1/2 cups cooked chicken, shredded
1/3 cup diced onion
1/2 cup sour cream
3 ounces queso fresco, crumbled


Warm the salsa in a saucepan.
Meanwhile, heat the oil in a skillet.
One at a time, fry the tortillas for a few seconds to soften.
Place on a towel to drain.
When done, dip each tortilla in the warm salsa.
In the middle, place some chicken, onion, and white onion.
Roll up and place in baking dish.
When completely done, cover enchiladas with remaining salsa, then sprinkle
on crumbled cheese.
Serve hot.

Tomatillo Salsa
(Salsa Verde)

1 pound tomatillos, husks removed, rinsed, coarsely chopped
1/2 cup cilantro leaves
2 cloves garlic, roughly chopped
2 tablespoons diced onion
Salt

Place tomatillos in a saucepan and barely cover with water.
Bring to a boil, then simmer until soft - about 10 minutes.
Place half of the tomatillos in a blender jar. Add the cilantro, garlic, and
onion.
Blend until smooth.
Add the remaining tomatillos, and pulse a few times, just enough to break up
any larger pieces.
Return sauce to the pan and cook for another 10 minutes.
Season with salt.


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