Green Enchiladas With Chicken
|Shredded cooked chicken/Turkey||4 Cup (64 tbs)|
|Shredded jack cheese||3 Cup (48 tbs)|
|Diced green chiles||1 1⁄4 Can (12.5 oz) (1 large can)|
|Dry oregano leaves||1 1⁄2 Teaspoon|
|Salad oil||4 Tablespoon (adjust quantity as needed)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Fresh cilantro sprig||2|
|Tomatillos/1 lime, thinly sliced||2 , husked and thinly sliced|
Prepare Tomatillo Sauce; set aside.
In a large bowl, mix chicken, 2 cups of the cheese, chiles, and oregano.
Season to taste with salt; set aside.
Pour oil to a depth of 1/4 inch into an 8- to 10-inch frying pan over medium-high heat.
When oil is hot, cook each tortilla, turning once, just until limp and slightly blistered (about 10 seconds per side).
Add more oil as needed.
Drain on paper towels.
While tortillas are warm, spoon 1/2 cup of the chicken mixture down center of each.
Roll tortilla around filling.
Place enchiladas, seam sides down, in a 10- by 15-inch baking pan.
Cover enchiladas with foil and bake in a 350° oven until hot in center (about 20 minutes; 30 minutes if refrigerated).
Uncover and top with remaining 1 cup cheese.
Continue baking, uncovered, until cheese is melted (about 10 more minutes).