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.
