Directions
Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes.
Puree cooked sause in blender to liquefy, while blending, add washed cilantro leaves.
Set aside. the sauce yield is about 2and1/2 cups.
It will thicken upon standing and you may need to thin with chicken stock.
Simmer chicken in lightly salted water until tender about 10-15 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 1-2 tablespoons sauce. Roll up and place seam-side-down in casserole.
Pour green sauce over top and garnish with sour cream and cheese. Place in 375-degree oven 5-8 minutes or just long enough to melt cheese.
