1 dozen corn tortillas
4 lbs. whole chicken or chicken parts
2 yellow onions
2 tsp salt
1 tbsp black peppercorns
2 tbsp vegetable oil
1 green pepper
1 red bell pepper
1 large tomato
4 oz. (1/2 cup) tomato sauce
1 tsp garlic powder
Parmesan Cheese

Green Sauce Ingredients

4 lbs. fresh tomatillos
4 yellow chilies
1 medium yellow onion
1 small bunch cilantro
1 tsp salt
½ tsp sugar
6 cloves garlic
1 quart water

Green Sauce Directions

Peel the skin off of the tomatillos, onion, and garlic. Combine all ingredients in a 2 quart sauce pan, cover with water and boil for 15 to 20 minutes or until the tomatillos are tender. Allow to cool slightly, and then puree all ingredients in a blender.

Enchiladas Directions

Place chicken in a 6 quart pot, cover with water. Add garlic cloves, 1 onion (quartered), 1 tsp. salt, and pepper. Bring to boil and cook for 45 minutes. Let the chicken cool, and then remove it from the pot. Remove and discard the chicken’s skin and proceed to shred chicken. Chop bell peppers, tomato and the remaining onion in to small pieces. In a large skillet, heat oil and then sauté these vegetables. Add ¼ cup of water, tomato sauce and remaining seasonings. Simmer for about 20 minutes until the water is reduced.

To make the enchiladas, dip the tortillas in a little bit of the green sauce to soften. Divide the chicken evenly between the 12 tortillas and roll. Arrange in a glass baking dish so that the loose edge of the roll is at the bottom of the dish. Top the enchiladas with green sauce and bake at 350 degrees for 15-20 minutes. Sprinkle parmesan cheese on top and serve.