Chicken Enchiladas With Tomatillo Sauce

Here is a description of the enchiladas, and what to serve it with.

1x Bottle of Chili-Crush Verde Black Garlic (you actually only need about 2/3 of the bottle)
4 cups shredded cooked chicken (smoked is better, and turkey is also good)
12 oz shredded colby jack and cheddar cheese (inside enchiladas)
4 oz shredded colby jack and cheddar cheese (on-top of enchiladas)
1/2 Tablespoon dry oregano
12 corn tortillas
Vegetable oil for tortillas
Fresh cilantro (for garnish)
Sour Cream (for garnish) - you can also mix half-half sour cream and plain non-fat greek yogurt

Making The Sauce

Heat 3 Tablespoons oil in a large pot over medium/medium-high heat.
Sauté onions until soft and begin to form some searing color (approximately 10 minutes).
Add chicken broth and one bottle of Chili-Crush Verde Tomatillo Tang.
Blend until smooth with either a blender or an emersion blender.
Keep warm until ready to serve.

Making The Enchiladas

Add these ingredients together in a mixing bowl and mix with hands (shredded chicken, roughly 2/3 of a bottle of Chili-Crush Verde Black Garlic, 12 oz of the shredded cheese, and oregano).
Using a pan, heat 1/4 cup of vegetable oil over medium heat.
One at a time (or several at a time depending on pan size), cook tortillas in oil to make them softer and easier to roll. This typically takes anywhere from 10 to 20 seconds. Place them on a paper towel lined plate.
Fill tortillas with chicken mix, roll, and place in baking pans. (at this point you can store them in the fridge for later if needed).
Bake at 350°F for 12 minutes if room temperature (16 minutes if they are cold from the refrigerator).
Sprinkle the remaining 4 oz of cheese on-top of the enchiladas and cook for another 5 minutes to melt.

Put a scoop of sauce down on a plate first, then place two enchiladas on-top of the sauce. Top with a dollop of sour cream and fresh cilantro.

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