La Fogata's Green Chicken Enchiladas Recipe

+ Directions : Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sause in blender to liquefy. while blending,add washed cilantro leaves. set aside. the sauce yield is about 2and1/2 cups. it will thicken upon standing and you may need to thin with chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes. cool chicken will be slightly undercooked. shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock. this will heat chicken without overcooking. in medium skillet,heat oil to 300 degrees. pass tortillas into hot oil for a few seconds to soften and seal. remove carefully and set aside between paper towels. do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. roll up and place seam-side-down in casserole. pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.