4 skinless boneless chicken breasts
5 jalapeño peppers
1/2 lbs of tomatillos (green husk tomato)
12-16 cilantro sprigs
1 dozen corn tortillas
1/2 onion finely, diced
sour cream for topping enchiladas
corn oil for frying
salt to taste

First, simmer chicken breast in a pot of water until fully cooked. Save some of the chicken stock for the tomatillo sauce. Shred the cooked chicken breasts.

Next, peel and rinse the tomatillos. Boil the tomatillos along with the jalapeño peppers in a pot of water for about 7 minutes; they will become slightly soft. Remove the stems from the Jalapeños.

In a blender, place cooked tomatillos, jalapeños, salt and about 1/4 of a cup of the chicken stock; blend well. If the sauce is too thick, add more of the chicken stock. The sauce should has a consistency of soup.

Now, heat the oil and individually fry the tortillas until they puff up. When you fry tortillas in very hot oil they tend to fill with air resembling a balloon.

Next, fill each tortilla with the shredded chicken. Now, bathe the enchiladas with the tomatillo sauce and top with sour cream and diced onion.

Submitted by: M