Jalisco Style Enchiladas

Salsa Verde

1. Remove husks from tomatillos and rinse getting rid of the stickiness
2. Then put the tomatillos, jalapenos, serranos and onion in a pot of boiling water – leave 8-10 minutes or until the tomatillos are an ugly faded green and softened
3. Then drain and put everything in a blender with the chicken bouillon, garlic cloves and crushed ice - blend until well mixed but still a little chunky
4. Put in a bowl and mix in the cilantro – set aside

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Enchiladas

1. Preheat oven to 350
2. Heat oil in a large pot, and add the garlic – cook until just fragrant, add all the salsa and simmer on medium high about 4 minutes - remove from heat and stir in the sour cream – mix well and set aside
3. In a large bowl, put the shredded chicken and skin, ¾’s of the Monterey Jack and quesadilla cheeses, cilantro and half the salsa, mix well
4. Grease a large baking dish, and add ½ of the remaining salsa, then fill the tortillas with about ¼ cup of the chicken mix, roll them tight and place seam-side down in a large baking dish
5. Pour the remaining salsa over the enchiladas, sprinkle with remaining Monterey Jack and quesadilla cheeses and finally crumble the queso fresco over the top
6. Cover with foil and bake 15 minutes, uncover and cook 10-15 minutes more until bubbly and starting to brown a bit
7. Garnish with cilantro before serving

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