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 Shredded, cooked chicken
2 c Shredded Monterey Jack
- cheese; divided
1/4 c Chopped onion
1/2 ts Ground cumin
12 Corn tortillas (6")

MMMMM--------------------------TOPPINGS-------------------------------
Diced avocado
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 10-12 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°.

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-in. baking dish.

Place 2 tablespoons 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, 20-25 minutes. If desired, top with avocado,
sour cream and cilantro.

Julie Andrews, Rockford, Michigan

Makes: 12 enchiladas

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

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