"My neighbor Laura shared this wonderfully easy Mexican recipe with me," Imelda Valencia writes. "It's quite tasty."
CHICKEN ENCHILADAS WITH GREEN SAUCE
1 to 2 chicken breasts
Salted water or broth
1 pound tomatillos
4 to 6 serrano chiles, stems removed
1 clove garlic, peeled
2 slices onion
1 dozen medium-size corn tortillas
1 onion, chopped
Hot chiles, optional
Cook chicken breasts in small amount of salted water or broth until tender, about 15 minutes. Skin and bone chicken. Shred meat.
Cook tomatillos and serrano chiles in 2 cups boiling water 10 to 15 minutes. Drain and place in blender or food processor. Add garlic and 1 slice onion. Puree until fairly smooth.
Heat 1 tablespoon oil in saucepan and saute remaining slice of onion until lightly browned. Add tomatillo puree to skillet. Simmer 5 to 10 minutes, then season to taste with salt. Add 1 cup water and simmer additional 5 minutes. Taste to adjust for salt.
Place about 1 inch oil in skillet and heat over low heat. Fry tortillas just until limp (do not fry too long or tortillas will be difficult to roll).
Dip each tortilla in green sauce. Stuff with chicken and roll up. Place rolled tortillas in 13x9-inch glass baking dish and pour remaining green sauce over enchiladas. Top with sour cream and chopped onions. Garnish with hot chiles and cilantro. Makes 6 servings.
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