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Green Enchiladas

1 pound tomatillos, peeled
2 garlic cloves
1 cup cilantro leaves
1/2 cup sliced onion
2 tablespoons oil
1 teaspoon sugar

2 cups shredded poached chicken breast
1/2 cup oil
12 tortillas
1 pint sour cream
1/2 teaspoon finely mashed garlic
1/4 cup milk
12 strips Monterey jack cheese
grated parmesan cheese

Remove paper-like husks and boil tomatillos in 3 cups water until
tender, about 5 minutes. Allow to cool slightly and place in blender
container with 2 cups of cooking water; add garlic cloves, cilantro
leaves and onion slices. Puree until smooth. Pour into two
tablespoons hot oil in medium-sized saucepan, add salt and sugar
to taste. Simmer for 5 minutes and set aside.

Poach chicken breast in well-seasoned water to cover, cool in its
own broth, and shred. Set aside.

Heat oil in small skillet. With tongs, carefully place the corn
tortillas, one at a time, in hot oil to soften for 5 seconds. Turn
each tortilla over quickly and soften the other side for 2 seconds.
Drain on a plate, keeping all the softened tortillas together and
ready for stuffing and rolling.

Flavor sour cream with salt to taste and mashed garlic, and then
thin with 1/4 cup milk. If you wish, add 1 tablespoon instant
chicken bouillon.

Fill the bottom of a 13-by-9-by-2-inch glass baking pan with a thin
layer of sauce. Fill each softened tortilla with 1 generous
tablespoon shredded chicken, 1 cheese strip and 1 tablespoon green
sauce. Roll and place seam-side down in sauce in baking dish.
Crowd enchiladas in dish but arrange in one layer only. Cover with
more sauce and then spread thinned sour cream over all. Sprinkle
evenly with parmesan cheese. Bake in a 350-degree oven for 12
minutes, or until heated through.


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