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GREEN ENCHILADAS WITH CHICKEN
Tomatillo Sauce
4 cups cooked turkey or chicken, shredded
3 cups Monterey Jack cheese, grated
1 7 oz. can chopped green chile
2 tsp. oregano
Salt to taste
1 dozen corn tortillas
Oil for frying
Sour Cream
Mix chicken, 2 cups of cheese, chiles, oregano, and salt. Set aside.
Fry tortillas in hot oil, turning once, until limp. Drain.
Spoon 1/2 cup of chicken mixture down center of each tortilla. Roll tortilla around filling and place seam side down in 9 x 13 baking dish (may be refrigerated at this point). Cover with foil and bake in 350o oven for 20 minutes or 30 minutes if refrigerated. Uncover and top with remaining cheese and continue baking until cheese is melted.
Meanwhile heat Tomatillo Sauce. Spoon sauce on plate and place enchiladas on sauce. Top with sour cream and cilantro leaves.
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