Mexican Green Enchiladas

Ingrédients

• 2 green chilies
• 1 cup Mexican blend cheese, shredded
• 2 tasses, cuits, en dés chicken breast
• 10 moyennes corn tortillas
• 1 1/2 cups green tomatoes
• 1/2 tasse vegetable oil
• 1 tasse sour cream
• 1 cuillère à soupe salt
• 1/4 cup fresh cilantro, chopped
• 1 gousse garlic
• 1/3 tasse, haché onion
• 1/3 tasse, haché onion

Directives

1. To make the sauce; boil green tomatoes, when ready put it on the blender with salt, onion, a little garlic clove, half of the cilantro and the 2 green chilies (only 1 if you don't want it hot), blend for a few seconds.
2. In other pan add the remaining oil and heat it on high, paying attention not to burn it.
3. Next put the corn tortillas in one by one until they inflate, then add to the green sauce pan and cover up.
4. Place it on a plate and fill it with the chicken, closing it to make a taco. Make up another enchilada and add it to the plate.
5. Cover with 2 or 3 tablespoons of the green sauce, 2 tablespoons of sour cream, cheese, chopped onion and cilantro.