Tomatillo Chicken Enchiladas
| Yield: | 6 Servings |
| Categories: | Mexican, Poultry |
| 4 | c | Coarsely shredded chicken or turkey |
| 3 | c | Grated Monterey Jack cheese(divided) |
| 1 | To 2 (4-oz) cans chopped green chilies | |
| 1 1/2 | ts | Dried oregano leaves |
| Salt and pepper to taste | ||
| Vegetable oil | ||
| 12 | To 18 corn tortillas (depending on size) | |
| Tomatillo sauce(recipe follows) | ||
| 1 | To 1 1/2 cups sour cream |
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