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Enchiladas Verdes

12 Sinaloa corn tortilla
One and one half cups vegetable oil (1 ½ cup)

Sauce:
8 cups tomatillos, husked
4 cups water
1 round onion, halved
4 garlic cloves, minced
One point five ounce fresh cilantro (1.5 oz.), chopped
1-2 fresh chili, jalapeno or serrano

Stuffing:
3 chicken breast
2 quarts water
1 round onion, chopped
3 stalks green onions, chopped
4 cloves garlic, whole, minced
Salt to taste
1 cup Mexican mix cheeses (example: Jack, America or Mozarrella)

Salsa (optional):
1 lb. sour cream
2 oz. garlic, finely chopped
2 oz. cilantro, finely chopped

Prepare the sauce: Bring water to a boil in a saucepan. Add tomatillos, halved onion, 2 garlic cloves, and 1 chili. Simmer until tomatillos are soft. Cool, drain and reserve cooking water. Blend ingredients in blender or food processor with one half onion, 2 cloves garlic, 1 chili, cilantro and cooking water. Heat oil in a saucepan, brown onion slices. Add blended sauce and salt….simmer sauce for 10 minutes or until it thickens slightly. If it becomes too thick, add more cooking water.
Prepare the tortillas: Dip tortillas in hot oil in a frying pan just until pliable. Do not crisp. Remove from oil, and drain on paper towels.
Prepare the stuffing: Bring water to a boil in a saucepan and add chicken, onion, garlic and salt. Cook over low heat for 30 minutes or until chicken is cooked. Cool and remove chicken, then shred.
Fill tortillas with shredded chicken and onion, a little chopped green onions, and mix cheeses. Place 3 enchiladas on each dish, and pour green sauce over. Bake in oven for 25 minutes or microwave for 3 minutes. Optional- topped with the sour cream salsa.
 

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