Recipe for Green Enchiladas - Pork Or Chicken


30 small tortillas
1 chicken breast, cooked and cut in s; mall strips -or--
1/2 cup pork, cut in small strips
18 green tomatoes
3 small green chilies
1/2 pint sour cream
1 coriander sprig
1 cup grated aged cheese (cheddar)
1 centiliter garlic


Peel and wash tomatoes; cook with chilies in a small amount of water.

Grind tomatoes, onion, garlic and coriander.

Pour into saucepan with about 2 tablespoons of hot oil and let boil until thickened. Add broth from meat and salt. Dip tortillas in hot oil for 1 minute and then into sauce. Fold tortillas in half with few pieces of meat and place in baking dish. Pour remaining green sauce over and spread with sour cream. Sprinkle with grated cheese and bit of chopped onion. Keep hot in low oven until serving time.

To vary, use 4 or 5 red tomatoes.

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