Enchiladas Suizas

Salsa Verde

1 lb. tomatillos, husked and quartered
2 chopped garlic cloves
1/2 small red onion, chopped
1 small can diced green chilis
(also good with 1 small diced jalapeno pepper instead)
1 3/4 c. chicken broth
1 c. whole sour cream
freshly ground black pepper, to taste

Prepare salsa verde: In meduim saucepan, bring tomatillos, garlic, onion, chilis and broth to a boil over med-high heat. Reduce heat to low and simmer until tomatillos and onions are soft (about 20 minutes.) Let cool! Pour into a blender and puree. Add sour cream and pepper and blend till smooth. Pour sauce back in to saucepan and simmer over low heat.

Enchiladas

4 boneless skinless chicken breasts
1/2 c. chopped fresh cilantro (+ 1 more tablespoon, chopped, for garnish)
salsa verde
12 corn tortillas
1 cup grated monterey jack cheese

Preheat oven to 400 degrees.
Boil chicken until cooked through, cool and shred.
In a large bowl, combine cooked chicken and cilantro with 1/3 cup salsa verde. Spoon another 1/3 cup salsa verde into bottom of a greased 9x13 inch baking pan.
Using tongs, dip tortillas one at a time into remaining simmering sauce. Soften tortilla about 5 seconds. Transfer tortilla onto a plate. Spoon about 1/4 cup chicken filling onto center of tortilla. Roll tortilla around filling and place, seam side down, in baking pan. Repeat with all tortillas and filling.
Pour remaining salsa on top of filled tortillas. Sprinkle with grated cheese. Bake until enchiladas are hot and cheese is melted, about 25 minutes. Garnish with remaining cilantro.

(I serve this with spanish rice and black bean soup. It is a little time consuming, but SUPER YUMMY.)