3 lg. onions, chopped, divided
1 lg. clove garlic, minced
3 tbsp. olive oil
3 lbs. fresh tomatillos verdes
1 tbsp. snipped fresh cilantro or 1 tsp. dried coriander
1 tsp. salt
2 (4 oz.) cans mild green chilies, drained and chopped
2 doz. corn tortillas, cut in pieces
3 c. cooked, boneless, diced chicken
1 lb. Mozzarella cheese, grated
Sour cream to taste
Picante sauce to taste

Green tomatoes - peeled, cored, and cut into eighths.

Saute 1 chopped onion and garlic in olive oil until wilted but not brown. Add tomatillos, cover, and simmer until soft. Add cilantro, salt, and chilies. puree in blender. This sauce may be prepared and frozen ahead of time. Grease a casserole with olive oil. Layer 1/2 the tortillas, chicken, remaining onion, cheese, and sauce. Repeat layers ending with sauce and cheese. Bake at 325 degrees for 1 hour or until the cheese is melted and casserole is bubbly. Serve with sour cream and picante sauce. Serves 12. Sauce freezes well.

This recipe may be translated to true green enchiladas by softening each whole tortilla in oil, dipping in the sauce, filling with chicken, onion, cheese, and a little sour cream, covering with remaining sauce, and baking. Top with sour cream, broil, and serve with picante sauce.