|If using fresh tomatillos, prepare by washing and removing husks. Place in sauce pan, cover with water, and
simmer until tender, about 5 to seven minutes; drain. If using canned tomatillos, drain and discard the liquid.|
Divide chicken among the tortillas, add about two tablespoons each of sauce and cheese. Sprinkle each with about 2 teaspoons chopped hazelnuts, and roll tortilla around the filling.
Pour 1/4 of the remaining sauce in the bottom of a greased 9 x 12 baking dish. Place filled enchiladas in the dish, seam side down, and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts.
Bake in 350º oven until heated through, about 20 minutes.
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