Ingredients:
Meat from 1 whole cooked chicken, chopped
18 yellow corn tortillas, steamed to slightly soften
1 block Colby jack cheese, grated
1 block Monterey Jack cheese, grated
1 pkg. McCormick chicken taco mix
1 15 oz. can green chile sauce
1 15 oz. can tomatillos
1 small onion, diced
1/2 bell pepper, diced
1 clove garlic, minced
Directions:
Dice onion and bell pepper. In large fry pan, sauté in 2 tbs olive oil until softened about 7 minutes. Add chopped chicken. Mix the taco mix with a little water and pour over chicken. Cook long enough for water to absorb. Remove from heat and allow to cool. Steam tortillas to soften them slightly so that they can be rolled without splitting. Grate both blocks of cheese and mix together. Mix the chile sauce and tomatillos together. Add a few spoons of chicken and a sprinkling of cheese to each tortilla and roll tightly, placing in casserole dish. Spoon chile/tomatillos over rolled tortillas. Sprinkle with remaining cheese. Bake at 375 degrees for 25 minutes. In like to have mine with a dollop of sour cream.
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