green enchiladas

prep time:  tbd
cook time:  20 minutes
servings:  6

ingredients:
1 pound (about 14) fresh tomatillos (or 16-ounce can)
boiling salted water
1/2 cup chopped onion
1 2-ounce bottle or 1/4 cup tobasco green pepper sauce
1/4 cup cilantro leaves
3/4 cup chicken broth
2tablespoons vegetable oil
1 cup sour cream
10 to 12 corn tortillas
2 cups shredded cooked chicken
1 cup shredded queso blanco or monterey jack cheese

steps:
1.  if using fresh tomatillos, remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened.  drain.

2.  place tomatillos in a food processor container with onion, tobasco green pepper sauce, cilantro and chicken broth; process until smooth.

3.  heat oil in a large skillet over medium-high heat.  add tomatillo mixture and cook 5 minutes or till slightly thickened, stirring often.  remove from heat and stir in sour cream.

4.  to make enchiladas, dip each tortilla in sauce and place about 2 tablespoons chicken across middle; roll up and place seam-side-down in a 13 x 9 inch baking dish (if sauce is too thick, thin with a little more chicken broth).

5.  heat remaining sauce and pour evenly over enchiladas in baking dish; sprinkle with cheese.

6.  back in a 350 oven for 20 minutes or until heated through and cheese is melted.  serve with additional sour cream if desired.

- tobasco, 2004