INGREDIENTS

  • 12 corn tortillas
  • 1 lb chicken , boiled and shredded
  • 1 lb oaxaca cheese
  • 8 ounces sour cream
  • 1 lb tomatillos
  • 5 serrano chilies
  • 1 garlic clove
  • corn oil
  • salt

DIRECTIONS

  1. Peel the tomatillos and boil chiles for 5 minutes,then blend with the garlic.
  2. In a pan,fry the tortillas with corn oil.
  3. In a Pyrex dish layer tortillas,salsa verde,.
  4. chicken,and sour cream.
  5. Top enchiladas with remaining salsa and cheese.
  6. Bake at 350 degrees for 30 minutes,.