Green Chicken Enchiladas

1/4 lb tomatillos, quartered
1/2 cup water
1 clove garlic, whole
2 serrano chiles
1/4 tsp salt
1/4 tsp pepper
1/3 cup cilantro leaves, loosely packed, chopped
2 whole chicken breasts
1 lightly salted water
1 cup chicken stock
1 cup peanut oil
8 corn tortillas
1 cup sour cream
1 lb mozzarella cheese, grated

Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15-20 minutes. puree cooked sauce in blender to liquefy. while blending, add washed cilantro leaves. Set aside.

The sauce yield is about 2 and 1/2 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.

Servings: 6