Bailey’s Green Enchiladas

Bailey’s Green Enchiladas

Ingredients:

Large chicken breast
Flour or corn tortillas
10 Tomatillos
3-10 Serrano peppers, depending on how spicy you like it
1/3 bundle of cilantro
1 onion
2 Cloves garlic, minced
Chicken broth (+/- 1 cup, start small and add until the consistency is like normal enchilada sauce)
Mozzarella cheese
Salt

1.  Boil chicken with one whole onion and salt.  When cooked through, save broth and shred the chicken.
2.  In water, boil tomatillos and serrano peppers until soft
3.  In blender, combine tomatillos, peppers, cilantro, garlic, and chicken broth.
4.  In a 9×13 pan, pour some sauce (1/4 of mixture) into bottom of pan just until the bottom is covered.
5.  Add a layer of tortillas
6.  Add all the chicken
7.  Pour 2/3 of what is left of the sauce on the chicken
8.  Add another layer of tortillas
9.  Pour the rest of the sauce on top and cover with cheese.
10.  Garnish with onion and cilantro
11.  Bake at 350 for 10 minutes or until cheese is melted