10 gf corn tortillas Vegetable oil for frying 2 cups Monterey Jack cheese, shredded 1/2 cup onion, chopped cooked chicken, shredded *optional
Heat a heavy skillet and add about 1/4" oil. When hot, add one tortilla at a time and cook just until soft on both sides. Remove from oil and drain. Repeat until all tortillas have been cooked.
Heat oven to 350 degrees F. Place about 1 cup of tomatillo sauce on a dinner plate. Place tortillas in sauce, one at a time, turning to coat. Fill tortillas with cheese, onions and chicken, if using and roll into enchiladas. Spread a covering of sauce in the bottom of a 8"x8" glass baking dish and fill dish with enchiladas. Srinkle with remaining cheese and bake until cheese in bubbly. Serve immediately.
To make this recipe, you must first make our Tomatillo Sauce: 2 onions, chopped 2 Tablespoons vegetable oil 4-6 tomatillos, chopped One 4 ounce can chopped green chilis 2 cloves garlic, crushed 1 Tablespoon dried oregano leaves 1 cup gf chicken broth 1 jalapeno, seeded and minced Salt to taste
Heat oil in a medium saucepan over medium-high heat and cook onions until tender. Add tomatillos, chilies, garlic and oregano. Cover and cook over medium heat for 5 minutes. Transfer to a food processor and process until smooth. Return mixture to pan and add chicken broth. Heat to boiling and reduce heat to a simmer. Simmer until sauce has reduced to desired consistency.