Boil a large pot of water and add tomatillos and jalapeno and boil for about 10 minutes. Enchiladas plate served three grilled enchiladas rice beans all the same. Lightly spray a 9x13 baking dish with nonstick cooking spray and pour 1 2 cup enchilada sauce evenly over the bottom. Ingredients 2 cloves garlic 3 peppers serrano peppers 2 pounds small green tomatillos husks removed 1 cup vegetable oil for frying 9 eaches corn tortillas 3 cups water 4 teaspoons chicken bouillon granules store bought rotisserie chicken meat removed and shredded head iceberg lettuce. In a large bowl whisk together 1 2 cup enchilada sauce 1 cup sour cream and all filling seasonings.
In a medium skillet add 1 4 inch of olive. Lay a tortilla in the sauce flip it over lay a scant 2 tablespoons of the filling across the center and roll it up fingertips are most efficient here. In a large skillet heat 1 4 cup of olive oil and add the salsa verdes over medium high heat. Cover a large baking sheet with parchment paper and set aside. About 20 minutes before serving preheat the oven to 350.
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Ingredients preheat oven to 350 degrees f. In a medium skillet add 1 4 inch of olive. Pour a cup of the warm sauce into a plate. Boil a large pot of water and add tomatillos and jalapeno and boil for about 10 minutes.
