Recipe:
Ingredients:
2 pounds of chicken breast
2 cups of shredded mexican cheese blend
16 King Size corn tortillas (1 bag of regular sized tortillas works too)
2 tablespoons of canola oil
1/4 cup Onion
Sauce Ingredients:
28 oz can of Las Palmas green chile enchilada sauce OR
2/3 cup cilantro
4 Anaheim chilis
8 green tomatillos (aka Mexican Husk Tomatoes)
1/4 of an onion
4 garlic cloves
1 tablespoon of salt
Materials Needed:
2 rectangular pans (mines was 13×9 inch)
blender
1 plate
2 bowls
Pot with a lid
Optional:
lettuce
sour cream
green onions
Alma's Recipes 