MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Chicken & Hazelnut Enchiladas
Categories: Chicken, Mexican
Yield: 6 Servings

1 lb Fresh tomatillos -OR-
12 oz Can tomatillos
2 cl Garlic; peeled
2 Jalapeno peppers; seeded
2 tb Cilantro leaves
2 tb Onion
1/3 c Sour cream
1/3 c Plain yogurt
1 tb Honey
1/4 ts Salt
1/3 c Canned diced green chiles
6 Corn tortillas
2 c Chicken; cooked, shredded
2 c Jack cheese; shredded
1 c Oregon hazelnuts;
- roasted & chopped

If using fresh tomatillos, prepare by washing and removing husks.
Place in saucepan, cover with water and simmer until tender, about 5
to 7 minutes; drain. If using tomatillos, drain and discard liquid.

For sauce, mince garlic, jalapenos, cilantro, and onions in food
processor or blender. Add drained tomatillos, sour cream, yogurt,
honey, and salt; puree. Mix in green chiles and set aside. Soften
tortillas either by frying on both sides in a small amount of
vegetable oil, by wrapping in foil and placing in hot oven until hot,
or by placing in microwave oven until heated. In the center of each
tortilla, place about 2 tb each of chicken, sauce, and cheese. Add
about 2 ts chopped hazelnuts. Pour 1/4th of the sauce in the bottom
of a greased 9x12" baking dish. Place filled enchiladas in dish and
pour remaining sauce over top. Sprinkle with remaining cheese and
then with hazelnuts. Bake in a 350?F oven until heated through,
about 20 minutes.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010826140435/
http://www.teleport.com/~nuts/entrees.html>

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