Green & Red Chicken Enchiladas

6 Servings

1 Lb Tomatillos (Or), Husked & Chopped
1 Can Tomatillos (18 Oz), Rinsed Drained & Chopped
1 1/2 Cups Onion, Chopped
1/4 Cup Cilantro Leaves
1 Can Green Chili Peppers (4 Oz), Diced
1/4 Tsp Cumin
1/4 Tsp Pepper
1 Cup Tomato, Chopped
3 Cups Chicken, Cooked & Shredded
2/3 Cup Tomato Juice
12 Corn Tortillas
2/3 Cup Monterey Jack Cheese, Shredded

In a blender or food processor combine the tomatillos, 2/3 of the onion, cilantro, chilies, cumin and pepper. Process until pur?ed; set aside.

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