Tomatillo Chicken Enchiladas 

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Instructions
Prepare the sauce by heating salad oin in a pan; adding onions and then the rest of the ingredients. Bring to a boil, reduce heat ans immer uncovered for 25 minutes. Whirl sauce in a blender until smooth. Salt if needed.

In a large bowl, mix chicken and 2 cups of the cheese, chiles and oregano. Set aside. In a frying pan, heat oil and add one tortilla at a time, turning once, just until limp (about 10 seconds). Drain on paper towels. Spoon 1/2 cup chicken mixture down center of each tortilla, roll and set aside; place seam side down on a 10 to 15 in ch baking pan.

Cover enchiladas with foil and bake in a 350* oven for about 15 minutes until hot in center. Uncover, cover with remaining 1 cup cheese. Bake until cheese melts (about 10 more minutes). Reheat tomatillo sauce, then spoon it into a large rimmed platter. Set enchiladas on cauce. Spoon sour cream down cetner of enchiladas, sprinkle with cilantro and garnish with tomatillo slices.

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Yields: 6 Servings



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