Mediator's Special Green Chili Enchilada

Mediator's Special Green Chili Enchilada

One cup grated Monterey Jack Cheese
One cup grated Mild Cheddar Cheese
One cup grated Colby Cheese

Mix the cheeses together and set aside.

One third onion finely chopped
Ten white corn tortillas
6 green poblano chilies (roasted, skinned, seeded and chopped fine)
6 tomatillos, husked and chopped fine
1 clove garlic
One fourth teaspoon cumin powder
2-3 Cilantro sprigs, chopped fine
One cup sour cream
One half cup milk
One fourth cup chicken broth.

Mix cheese with onion in bowl.  Crisp  (dip) tortillas in medium hot oil, drain and roll each tortilla around one fourth cup of cheese mixture.  Place filled tortillas in two quart casserole dish.

Combine chilies, tomatillos, onion, garlic and cilantro and simmer ten minutes in chicken broth.

Allow to cool off (to where it does not burn to taste, but is still quite warm) and blend, adding cumin and then salt to taste.  

Blend sour cream and milk, pour over tortillas.  Pour green sauce over creamed enchiladas.  Sprinkle with  remainder of grated cheese.

Cook twenty-five to thirty minutes in 350 degree oven.

Return to Ten Reasons Mediation May Not Work

Green Fudge Win Basic Special Julie Chewy Recipe Index Ethesis Blackberry Cobbler