*  Exported from  MasterCook  *
 
                          Green Chicken Enchiladas
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      C.            chopped -- cooked chicken
    1      Pkg.          corn tortillas -- (12 each)
   10      Whole         green Spanish -- (10 to 12)
                         tomatoes (tomatillos)
    1      Long          green chili pepper
    1      Clove         garlic
    2                    avocados -- (2 to 3)
      1/2  C.            grated Mozzarella cheese
 
 Dip each of the tortillas in hot cooking oil. Place 2
 tablespoons chopped, cooked chicken filling on each and roll.
 Place rolled tortilla seam side down in baking dish.
 Sauce: Peel dried leaves of tomatillos and boil in 3
 cups water with green chili pepper and garlic. When tomatillos
 and pepper are tender, peel off skin and place in blender. Add
 water you boil them with to make sauce. Blend well. Slice 2
 or 3 avocados and fold in sauce. Avocados should be chunky.
 Pour sauce over enchiladas. Grate Mozzarella cheese and
 sprinkle on top. Place in oven to melt cheese. Before serv- 
 ing, may top with sour cream if desired.
 
 
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