Chicken Enchiladas with Tomatillo Sauce

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	25 minutes
	Ready In	60 minutes

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Ingredients


sauce
1 1/4	pounds	tomatillos	fresh
2	each	jalapeno peppers
1	small	onion	peeled, finely chopped
1	medium	garlic clove	peeled, minced
1	tablespoon	vegetable oil
2	cups	chicken broth	low-sodium
1/4	teaspoon	salt

enchiladas
2	each	chicken breasts	whole, boneless and skinless
2	tablespoons	onion	minced
1/3	cup	sour cream
1/4	teaspoon	salt
1/3	cup	vegetable oil
8	each	flour tortillas	corn
1	cup	cheddar cheese	sharp, coarsely grated
1/2	cup	asiago cheese	crumbled, or substitute additional, cheddar or jack cheese

Directions

1. TO MAKE THE SAUCE. Husk and wash the tomatillos.

Bring a pan of water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes.

Drain and remove the stem ends of the peppers.

Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree.

2. In a large pan heat the vegetable oil over medium heat. Add the vegetable puree and simmer 2 minutes.

Stir in the broth and salt; simmer 15 minutes, stirring occasionally.

Set aside.

3. TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and cover with cold water.

Bring just to a boil, reduce the heat, cover and simmer until cooked through.

Remove the chicken from the water and cool slightly.

Shred the chicken and set aside.

4. Combine the cooled, shredded chicken with the minced onion, Stir in 1/4 cup of the tomatillo sauce. Set aside.

5. In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side.

Drain on paper towels. Cool slightly.

6. Spread a little of the sauce in a 9- by 13-inch baking dish.

Spoon some of the filling down the center of each tortilla and roll.

Place in the baking dish; it will be a tight fit.

Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.

7. Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes before serving.

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Cumin

by Laurie

General:Cumin (pronounced "come-in") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed. ...

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Ed'S Peanut Butter Fudge

This is wicked good! It's like eating a big reese's peanut butter cup.