Chicken, cooked and chopped
1-2 cans tomatillos
1 onion, chopped
2 garlic cloves, chopped
1 Tbs. vegetable oil
2 Tbs. chopped fresh cilantro
2 cups Monterey Jack (pepper) cheese, shredded
1 Tbs. water
10 corn tortilla's
1 pkg. Feta cheese
Red Pepper Puree: 1 (7oz) jar roasted read bell peppers, drained
1/2 tsp. Salt
Process in blender until smooth. Cover and chill.
* 1 cup of salsa may be substituted for puree.
Saute' onion and garlic in oil. Add chopped tomatillos and cook 5 minutes. Add chicken and cook another 5 minutes. Stir in cilantro and 1 cup Monterey Jack cheese.
Sprinkle water on tortillas package and microwave on high for 1 minute.
Dip each tortilla in Verde Sauce. Place chicken mixture in tortilla and roll up. Place in lightly greased baking dish and top with remaining Verde sauce. Sprinkle with Monterey Jack and feta cheese. Cover and chill 8 hours if desired, let stand 30 minutes before baking. Bake at 425 for 25 minutes, or until heated through. Serve with Red pepper puree.