Tomatillo Sauce
Makes enough for one recipe of enchiladas

Saute until soft:
I T olive or vegetable oil
1 medium onion, chopped
3 cloves minced garlic
3/4 lb hulled & chopped tomatillos
(You can also used canned if desired)

1-3 jalapenos, seeded & chopped
2 t sugar
1 1/2 t salt
1/4 t cumin

Cook 10 minutes. Using a stick blender, puree until smooth.

You can process/can it at this point OR place it in the refrigerator or freezer for another day. Great to make ahead.

Chicken Enchilada Filling

Saute until chicken is cooked through completely:
1 lb chicken, boneless, skinless
2 t cumin
1 1/2 t paprika
1 t salt
2 T oil
1 medium onion, chopped

Remove from heat and when chicken is cool enough to handle, shred.
Mix in with the chicken/onion mixture:
1/2 C chopped cilantro
2 C shredded cheese

Set aside.

Assemble Enchiladas

Heat 1/4 C oil in a skillet over medium low heat. Oil should not be smoking. Heat 20 corn tortillas, one at a time, in oil, flipping once for about 10 seconds per side to make them pliable. Remove to a plate and repeat with the others. Spread approx 3/4 C tomatillo sauce in bottom of ungreased pan. Place approx 1/4 C chicken mixture in each tortilla while it is still hot/warm and roll. Place in pan. Repeat until done. Pour tomatillo sauce evenly over enchiladas. I did it down the middle of each row but you could spread it all over if desired. Sprinkle 1 1/2 to 2 C shredded cheese on top of enchiladas then sprinkle approx 1 t paprika over. Bake in preheated oven 400° for 15-20 minutes.

Serve with sour cream, shredded romaine lettuce, sliced avocado and slices of lime.

Makes 20 enchiladas.



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