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Smoked Chicken Enchiladas


2 smoked chickens
12 corn tortillas
1 pound tomatillos
1 teaspoon garlic
1 teaspoon salt
1 Tablespoon chix base
1 teaspoon sugar
1 medium onion (chopped)
2 serrano peppers
1 teaspoon chopped cilantro
1 Tablespoon cornstarch
1/2 pound Monterey Jack cheese


Shred chicken.
Dip tortillas in oil, place chicken on them and roll.
Prepare sauce, blending tomatillos, garlic, salt, chix base, sugar, onion, peppers and cilantro, cook over medium heat until done, about 15 minutes.
Thicken sauce with cornstarch diluted with cold water.
Pour over enchiladas.
Top with Monterey Jack cheese.
Bake 5 minutes until melted.
Serve with rice, beans and sour cream.
Yield: 6 enchiladas