Ingredients
2 pounds tomatillas
2 onion
2 fresh green chilies
3 garlic cloves
salt
cumin
1 bunch cilantro
1 teaspoon chicken soup base
1/2 cup whipping cream
115-18 corn or flour tortillas
1 cooked, shredded chicken
Monteray Jack cheese
Preparation
Cook tomatillos (husk wash and quarter, 1 onion and fresh chilies in just enough water to cover until tomatillos are soft. Drain and save juice. Put in blender with 3 garlic cloves, chopped cillantro and 2 jalapeno peppers. Blend and then put mixture in oiled pan and cook for 5 minutes. Add salt and cumin to taste.
To tomatillo mixture, add some drained water, 1 teaspoon chicken soup base,and whipping cream. Mixture should be thick not soupy or pasty.
spray tortillas (15-18) with Pam. Layer shredded chicken, sauce, 1 chopped onion, tortillas and Monteray Jack cheese - end with cheese.
Bake at 350 degrees for 20-30 minutes.
