*  Exported from  MasterCook  *
                        TOMATILLO CHICKEN ENCHILADAS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Coarsely shredded chicken or
    3       c            Grated Monterey Jack
                         -cheese (divided)
    1                    To 2 (4-oz) cans chopped
                         -green chilies
    1 1/2   ts           Dried oregano leaves
                         Salt and pepper to taste
                         Vegetable oil
   12                    To 18 corn tortillas
                         -(depending on size)
                         Tomatillo sauce (recipe
    1                    To 1 1/2 cups sour cream
   Chopped cilantro, tomatillo slices and lime slices for
   In a large bowl, mix chicken, 2 cups cheese, chilies
   and oregano. Season with salt and pepper; set aside.
   In a large skillet, heat 1/2 inch oil over medium-high
   heat. When oil is hot add one tortilla at a time; cook
   turning once, just until limp (about 10 seconds). Drain
   on papper towels. While tortillas are warm, spoon
   about 1/4 to 1/2 cup chicken mixture down the center
   of each; roll tortillas to form enchilada. Set
   enchiladas seam side down, in a 9-by-13-by-2-inch
   baking dish, or to medium-sized baking dishes. (at
   this point enchiladas may be covered and refrigerated
   until the next day.) Cover enchiladas with foil and
   bake in a 350 oven for 15 minutes until hot in the
   center (cook 30 minutes if they were refrigerated).
   Uncover and top with remaining cheese. Bake,
   uncovered, until cheese melts, about 10 minutes. To
   serve, spoon warm tomatillo sauce on each plate. Set
   enchiladas on top of sauce. Spoon sour cream on top
   and garnish.
   Tomatillo Sauce
   1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans
   chopped green chilies 1 cup chicken broth 1 (28-oz
   can) tomatillos 3 T lime juice 2 t each: dried oregano
   leaves and sugar 1 t cumin Salt to taste
   Heat oil in a 3 to 4 quart pan over medium-high heat.
   Add onions and cook stirring often, until soft, about
   10 minutes. Stir in green chilies, chicken broth,
   tomatillos, lime juice, oregano, sugar and cumin.
   Bring to a boil reduce heat and simmer uncovered,
   stirring occasionally, 25 minutes. Whirl sauce in a
   blender. until smooth. Season with salt. Serves 6 to 9.
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