Enchiladas Verdes

Directions

In large pot, boil chicken in water to cover until tender; reserve 2 cups broth.

Debone and dice chicken.

Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling.

Strain.

Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll.

Stuff with chicken filling.

Roll filled tortillas and place in baking dish .

Cover with salsa verde. Bake at 375℉ (190℃) until thoroughly heated, about 25 minutes.

Before serving, top with sour cream.

Salsa verde: Boil tomatillos in small amount of water until tender; blend in food processor.

In skillet, sauté onions in oil.

Add puréed tomatillos, salt and garlic.