You can make both the tomatillo sauce and the enchiladas the day before serving. Salad oil 12 corn tortillas (6-7" diameter) Tomatillo Sauce (recipe follows) 2 c. (8 oz.) shredded Jack cheese 2 c. finely shredded lettuce 1/2 c. sour cream 1/2 lime, thinly sliced 1/3 c. fresh cilantro (coriander) leaves
Make ahead steps: Prepare Chicken Filling; set aside. Pour oil to a depth of 1/2 inch into a 6 to 8 inch frying pan over medium-high heat. When oil ripples as pan is tilted, add a tortilla and cook, turning once, just until it begins to brown (about 5 seconds per side). Lift out and lay flat on paper towels; immediately spoon about 1/2 cup of the filling down center. Roll to enclose.
Lay tortilla, seam side down, in a 10 x 15 inch rimmed baking pan. Repeat for remaining tortillas and filling. prepare Tomatillo Sauce. Cover and refrigerate enchiladas and sauce separately for up to 1 day.
To serve: Bake enchiladas, covered, in a 350 degree oven until hot (about 30 minutes). Uncover and top with cheese. Continue baking until cheese is melted (about 10 more minutes.) For each serving, spoon about 1/4 cup of the sauce onto a plate. Add 2 enchiladas. Garnish with lettuce, sour cream, lime and cilantro. Makes 6 servings.
Chicken Filling: Mix 4 cups coarsely shredded cooked chicken, 2 cups (8 ounce) shredded Jack cheese, 1 large can (7 ounce) diced green chilies and 1 1/2 teaspoons dry oregano leaves. Season to taste with salt.
Tomatillo Sauce: In a 3 to 4 quart pan, combine 2 medium sized onions, chopped with 6 tablespoons salad oil over medium-high heat. Cook, stirring, until onion is soft (about 5 minutes).
Stir in 1 large can (7 ounce) diced green chiles; 2 cans (13 ounce each) tomatillos, drained; 1 cup regular strength chicken broth; 3 tablespoons lime juice; 2 teaspoons each dry oregano leaves and sugar; and 1 teaspoon ground cumin. Reduce heat and simmer, uncovered for 25 minutes. Season to taste with salt. Whirl mixture in a blender until smooth. Cover and refrigerate for up to 1 day; reheat over low heat.
