Green Enchiladas

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These delicious chicken rolled tacos are topped with a zesty, green, and dairy-free salsa that is so easy to make.

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Ingredients: Tomatillos Jalapeños Onion Water Garlic Salt and Pepper Olive Oil Cilantro Cooked Chicken Corn Tortillas Shredded Cheese

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Boil tomatillos, jalapeño, and onion in 6 cups of water.

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Blend the cooked vegetables, garlic, water, salt and pepper until smooth.

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Add a tablespoon of chicken on the edge of each tortilla. Roll the tortillas and secure with toothpicks.

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Fry the rolled tacos in half inch of oil on medium heat in a heavy, medium-sized pan or a cast iron skillet.

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Place all the tacos in a glass baking-dish. Pour about 1/3 cup of the sauce over them.

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Top with the shredded cheese and diced onion. Bake for 20 minutes.

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Enjoy!

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