Enchiladas in a Green Tomatillo Salsa

INGREDIENTS:

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• 1 Can Tomatillos, drained
• 18 Corn Tortillas
• 1/2 large onion
• 1 garlic clove
• A small spring of fresh coriander
• 1 or 2 fresh chilies, to taste
• 2 cups chicken, cooked and shredded
• 1 cup shredded mild cheddar cheese, crumbled
• 1 cup sour cream
• 1/2 cup oil for frying
• Salt to taste

DIRECTIONS:

1. Place tomatillos (without the liquid) in a blender, add onion, garlic, chilies and coriander. Liquidize
2. In a deep pot, heat a little bit of oil and then fry the salsa. Check seasoning.
3. In a small skillet, heat the rest of the oil. Fry each corn totilla for a few seconds and then dip in the green salsa. Place in a plate, fill with 2 TBS of shredded chicken and fold. Repeat on each plate for 2 or 3 enchiladas.
4. Pour more salsa on top.
5. Garnish with the sour cream and cheese.
6. Serve with refried beans on the side.
7. Serve immediately.

Buen Provecho!