| 1. |
To make the sauce; boil green tomatoes, when ready put it on the blender with salt, onion, a little garlic clove, half of the cilantro and the 2 green chilies (only 1 if you don't want it hot), blend for a few seconds. |
| 2. |
In other pan add the remaining oil and heat it on high, paying attention not to burn it. |
| 3. |
Next put the corn tortillas in one by one until they inflate, then add to the green sauce pan and cover up. |
| 4. |
Place it on a plate and fill it with the chicken, closing it to make a taco. Make up another enchilada and add it to the plate. |
| 5. |
Cover with 2 or 3 tablespoons of the green sauce, 2 tablespoons of sour cream, cheese, chopped onion and cilantro. |
