Chicken tomatillo enchiladas


Ingredients for the sauce:

¼ diced white onions

½ cup cilantro

1 cup of green tomatillo canned

1 large jalapeno

Put all ingredients in a blender and process until fully blended

Place ½ tablespoon of butter in a skillet, heat and then immediately add the above ingredients and bring

to a boil.

Add the following to the sauce and heat:

1 cup of skim milk

1 cup of heavy cream

3 ounces Parmesan cheese

1 tablespoon of chicken base

2 ounces of Mazeca Masa for thickness

Salt and white pepper for taste

You will need 8-8 inch corn tortillas

8 ounce grilled chicken breast, chopped fine

8 ounce Monterrey Jack Cheese to mix with chicken

Additional 8 ounces of Monterrey Jack Cheese to place on top of enchiladas

To prepare the enchiladas:

Heat 3 tablespoons of Olive oil in a pan, soak one tortilla at a time for about 4 seconds and place on

work space. Add the chicken with cheese on to the tortilla, roll the tortilla with the chicken/cheese

mixture, then add the sauce and top with cheese.