*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   lb           Fresh tomatillos
    1                    -to....
    2                    Jalapeno peppers
    1       sm           Onion -- peeled and finely
    1       md           Garlic clove
                         -peeled and minced
    1       tb           Vegetable oil
    2       c            Low-sodium chicken broth
      1/4   ts           Salt
    2                    Whole chicken breasts
                         -boneless and skinless
    2       tb           Minced onion
      1/3   c            Sour cream
      1/4   ts           Salt
      1/3   c            Vegetable oil
    8                    Corn tortillas
    1       c            Sharp cheddar cheese
                         -coarsely grated
      1/2   c            Crumbled asiago cheese
                         -or substitute additional
                         -cheddar or jack cheese
   1. TO MAKE THE SAUCE.  Husk and wash the tomatillos.
   Bring a pan of water to the boil, add the tomatillos
   and jalapeno peppers and time for 10 minutes.  Drain
   and remove the stem ends of the peppers.  Put the
   tomatillos, peppers, onion and garlic in a food
   processor and process to a coarse puree.
   2. In a large pan heat the vegetable oil over medium
   heat.  Add the vegetable puree and simmer 2 minutes.
   Stir in the broth and salt; simmer 15 minutes,
   stirring occasionally.  Set aside.
   3. TO MAKE THE ENCHILADAS.  Place the chicken in a
   large saucepan and cover with cold water.  Bring just
   to a boil, reduce the heat, cover and simmer until
   cooked through.  Remove the chicken from the water and
   cool slightly.  Shred the chicken and set aside.
   4. Combine the cooled, shredded chicken with the
   minced onion, sour cream, and salt.  Stir in 1/4 cup
   of the tomatillo sauce.  Set aside.
   5. In a 9- to 10-inch frying pan heat the oil over
   medium-high heat. Put 1 tortilla at a time in the hot
   oil and fry about 30 seconds on each side. Drain on
   paper towels.  Cool slightly.
   6. Spread a little of the sauce in a 9- by 13-inch
   baking dish.  Spoon some of the filling down the
   center of each tortilla and roll.  Place in the baking
   dish; it will be a tight fit.  Spoon the sauce over
   the enchiladas and sprinkle with the cheddar and
   asiago cheeses.
   7. Bake in a preheated 350-degree oven 25 minutes.
   Cool 5 minutes before serving.
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