Green Chicken Enchiladas
Enchiladas: 12 6" Corn Tortillas
3 c. Cooked Chicken Meat (shredded)
4 c. Cheese (jack, mozzarella, or cheddar)
Sauce: 1 c. Shirley J Whisk Bliss Original
4 c. Water
2 Jalapeño (stems removed)
2 Garlic Cloves
¼ Yellow Onion
½ c. Fresh Cilantro (chopped)
In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Whisk Bliss and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.
Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes.