Enchiladas

1 lb fresh tomatillo, 
husked and chopped, 
or 18-ounce can tomatillos, 
rinsed, 
1 1/4 cup chopped onion 
1/4 cup firmly packed 
fresh cilantro leaves 
or fresh parsley sprigs 
1  4-ounce can diced 
green chili peppers, drained 
1/4 tsp ground cumin 
1/4 tsp pepper 
1 cup chopped tomato 
3 cup (1 pound) shredded 
cooked chicken or turkey  
  nonstick spray coating 
2/3 cup low-sodium tomato juice 
12  6-inch tortillas 
2/3 cup shredded 
Monterey Jack cheese 

In a blender container 
or food processor bowl 
combine tomatillos, 
1 cup of the onion, cilantro 
or parsley, chili peppers, 
cumin, and pepper. 
Cover and blend or process 
till pureed then set aside.
In a nonstick skillet cook 
tomato and remaining onion 
for 3 minutes. 
Stir in chicken and 1 cup 
of the tomatillo mixture, 
then heat through. 
Spray a 3-quart rectangular
baking dish with nonstick 
spray coating.
To assemble enchiladas, 
pour tomato juice 
into a shallow dish. 
Dip a tortilla in tomato juice, 
coating both sides. 
Place tortilla on work surface. 
Spoon about 3 tablespoons of the 
chicken mixture down center of 
tortilla and roll up. 
Place seam side down in dish. 
Repeat with remaining 
tomato juice, 
tortillas, and chicken filling. 
Spoon remaining tomatillo mixture 
over enchiladas.
Bake, covered, 
in a 350 degree oven 
about 30 minutes or till hot. 
Sprinkle with cheese then bake 
5 minutes more 
or till cheese melts. 
 

Tortilla Recipe