2 smoked chickens
12 corn tortillas
1 lb. tomatillos
1 tsp. garlic
1 tsp. salt
1 Tbs. chix base
1 tsp. sugar
1 medium onion (chopped)
2 serrano peppers
1 tsp. chopped cilantro
1 Tbs. cornstarch
1/2 lb. Monterey Jack cheese
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Shred chicken. Dip tortillas in oil; place chicken on them and roll. Prepare sauce, blending tomatillos, garlic, salt, chix base, sugar, onion, peppers and cilantro; cook over medium heat until done, about 15 minutes. Thicken sauce with cornstarch diluted with cold water. Pour over enchiladas. Top with Monterey Jack cheese. Bake 5 minutes until melted.
Serve with rice, beans and sour cream.
Yield: 6 enchiladas
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