Joy’s Chicken Enchiladas

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This recipe comes from JoyTT in Texas.  This looks incredibly delicious!  Please see the notes that she has below.

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Green Tomatillo Salsa
2 Pints of Mexican Crema
2-3 Chicken breast
1-2 Jalapeños, cut into 3 pieces each
3 cloves of Garlic, smashed
Onion, small dice
2 lbs of Monterrey Jack or Pepper Jack cheese, shredded (it’s cheese, so lots. And please shred your own cheese, it melts better than the pre shredded.)
50 Corn tortillas** (see note below)
Oil to fry tortillas

Put chicken breast, jalapeño(s) and garlic in pot with water. Simmer till chicken is done. Remove chicken and reserve broth. Cool and shred.
Put an inch of oil in a small skillet on Med-high. Soft fry tortillas and place on paper towels to absorb oil.
Toss shredded chicken, onions and 1 cup (more or less depending on how wet you want your filling) of the salsa in a large bowl.
Whisk the Mexican Crema and tomatillo salsa to desired thickness and taste. Put about 1/3 cup of this mixture in the bottom of your 13×9 platter.
On a plate, put 1 tortilla with about 2 tbsp chicken mixture and 2 tbsp shredded cheese and roll tightly. Place in prepared pan. Continue rolling and filling pan. When the pan is full, cover generously with Tomatillo/Crema sauce then cover with shredded cheese.
Bake 350 degrees for 30 min, till bubbly and cheese melted.

NOTE:
When I make these for my son he prefers flour tortillas. So if you use flour tortillas, use the soft taco size and do not fry them. You will probably need more filling and cheese as the flour tortillas are bigger in diameter.

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