4 med. tomatillos (green husk tomatoes)
3 med. green tomatoes
1-2 serrano peppers (a little milder than jalapenos 1 for mild, 2 for med.)
2 1/2 cubes chicken bouillon
1/2 bunch cilantro
1/3 c. corn oil
Salt to taste

ENCHILADAS:

3 lb. chicken thighs
1 tsp. garlic powder
1 tsp. salt
1/2 c. corn oil
6 cloves garlic, mashed
8 oz. Monterey Jack cheese, grated
8 oz. sour cream
2 doz. corn tortillas

Sauce: Place peppers and tomatoes in medium saucepan, cover with water and bring to a boil. Reduce heat, cover and continue to cook until soft, about 8 minutes after they come to a boil, being careful not to overcook. Finely chop cilantro, throwing away the hard sections of the stems. Place cooked peppers, tomatoes, cilantro and pinch of salt in blender and liquefy.

Heat oil in a large skillet and add the sauce mixture. Add the bouillon cubes and dissolve while heating sauce to boiling. After sauce has boiled for 3 minutes, it is ready. Set aside.

Enchilada: Boil chicken with garlic powder and salt until fully cooked. Debone meat and remove skin. Tear meat into small pieces. Heat oil at medium in a large skillet. Add mashed garlic and fry briefly. Add chicken and heat at medium high for 3 minutes, stirring frequently. Set aside.

In a separate skillet, add 1/2 inch of corn oil and heat to medium high. Using tongs fry each tortilla for one second on each side and drain on paper towels. Next, coat both sides of each tortilla with the sauce in the other skillet. The sauce does not need to be hot. Spoon chicken onto tortillas and roll up into enchiladas. Arrange in a large casserole dish, spread sour cream over the top, spoon on some of the sauce and top with the grated cheese. Bake uncovered at 350 degrees for 15-20 minutes. Makes 2 dozen.