Ingredients
- 350 oven
- 22 by
- 18 corn tortillas
- 2 baking dish
- 2 onions
- 2 cans green (chopped)
- 1/2 oil over high hea when oil is one tortilla at a time (hot)
- 550 gr coarsely chicken (shredded)
- 375 gr monterey jack cheese (grated)
- 350 ml sour cream cilantro (chopped)
- 80 ml salad oil
- 70 gr chicken mixture down the center
- 65 gr cans (chopped)
- some vegetable oil
- some salt and pepper
chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves and sugar 1 t cumin Salt to taste Heat oil in a 3 to 4 litre pan over medium-high heat. Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9.