Green Enchiladas

Adapted from Mexico: The Beautiful Cookbook.  YUM.

Ingredients:

1.5 pounds chicken breast

6 cups water

9 cloves garlic (5 whole, 4 minced)

1 small onion, cut in quarters

2-4 serrano chiles

2 lb. tomatillos, husks removed

1 bunch cilantro

1 tablespoon vegetable oil

12 corn tortillas

oil for frying

1.5 cups shredded mozzarella (or monterey jack) cheese

1 cup sour cream

1/4 cup grated parmesan cheese (yes, the stuff in the can)

Directions:

- Place the chicken, water, 2 whole cloves of the garlic, and 1/4 onion in a large saucepan.  

- Cover and simmer until the chicken is cooked, about 20 minutes.

- Remove and shred the chicken, reserving the stock.

- Boil water and add the tomatillos.  

- Boil for 5-7 minutes, until the tomatillos have an "army green" color to them.

- Remove the tomatillos and place in a blender with 3 whole cloves garlic, the remaining 3/4 of the onion, the bunch of cilantro, and serrano chiles.  

- Add about 1/4 cup of the chicken stock, and blend.

- Heat the tablespoon of oil in a skillet and sautee the pureed mixture over medium heat.  

- Add 1 teaspoon salt and turn to low heat.

- Simmer for 10 minutes.

- Heat 1/2 inch of oil in a skillet and fry the corn tortillas in it until they just begin to soften (about 10 seconds per tortilla).  

- Barely cover the bottom of a 13x9 pan in green sauce.

- Place some chicken in each tortilla and sprinkle some cheese inside. 

- Roll them up and place them seam-down in the 13x9 pan.

- Cover with remaining green sauce.

- Mix together sour cream and minced garlic.

- Gently spoon over the green sauce.

- Sprinkle with parmesan cheese.

- Bake at 350F for 15-20 minutes.

Tips and Tricks:

- I only use 2 serrano peppers, especially if I leave the seeds in (and it makes it pretty spicy).  If I de-seed them, I use up to four, but remember to USE GLOVES while handling them.  Trust me.

- I eat these way too often.