Recipe - La Fogatas Green Chicken Enchiladas

One fourth pound Tomatillos,quartered
One half cup Water
1 Clove garlic,whole
2 Serrano chiles
One fourth teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Cilantro leaves,loosely
packed,chopped
Chicken stock ,if needed
2 Whole chicken breasts
Lightly salted water
1 cup Chicken stock
1 cup Peanut oil
8 Corn tortillas
1 cup Sour cream
1 pound Mozzarella cheese,grated

From: Mike Fulcher from `creative mexican cooking' by anne lindsay
greer1and

Boil tomatillos in water with garlic,chiles,salt and pepper until
soft,about 1520 minutes. puree cooked sause in blender to liquefy.while
blending,add washed cilantro leaves.set aside. the sauce yield is about
2andOne half cups.it will thicken upon standing and you may need to thin with
chicken stock. simmer chicken in lightly salted water until tender about
1015 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 12
tablespoons sauce.roll up and place seamsidedown in casserole.pour green
sauce over top and garnish with sour cream and cheese. place in 375degree
oven 58 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini