Green Enchiladas With Chicken

Instructions

1. Preheat oven to 350° F.
2. If using fresh tomatillos, remove husks; wash thoroughly: Place tomatillos in 2-quart pan; add 1/2 inch water.
3. Bring to a boil.
4. Cover; reduce heat and simmer 10 minutes or until tender.
5. Drain.
6. Place tomatillos and chilies in blender or food processor container fitted with metal blade; process until pureed.
7. Heat the 2 tablespoons oil in large skillet over medium heat.
8. Add onion and garlic; cook until onion is tender.
9. Stir in puree and chicken broth.
10. Simmer, uncovered, until sauce has reduced to about 2 1/2 cups and is consistency of canned tomato sauce.
11. Heat 1/2 inch oil in 7 to 8-inch skillet over medium-high heat.
12. Place l tortilla in hot oil; cook 2 seconds on each side or just until limp.
13. Drain briefly on paper towels, then dip softened tortilla into tomatillo sauce.
14. Transfer sauced tortilla to a plate.
15. Place about 1/4 cup of the chicken and 2 tablespoons of the cheese across center of tortilla; roll to enclose.
16. Place enchilada, seam side down, in 15 X 10-inch baking pan.
17. Repeat until all tortillas are filled.
18. Spoon remaining sauce over enchiladas, making sure all ends are moistened; reserve remaining cheese.
19. Cover: Bake 20 to 30 minutes or until hot in center: Uncover and top with reserved cheese.
20. Continue baking, uncovered, 10 minutes or until cheese is melted.
21. Spoon sour cream down center of enchiladas; sprinkle with green onions.
22. Garnish with cilantro.