Recipe: Enchiladas w/chicken & Green Sauce

Enchiladas w/chicken & Green Sauce

½ C peanut oil

12 flour tortillas

3 C shredded cooked chicken

1 lb Monterey Jack cheese, grated

¼ C heavy cream

½ C finely chopped scallions

Salt

1-1/2 C chopped Mexican green tomatoes or tomatillos verdes, fresh or canned

1 C chopped cilantro

4-oz. can peeled green chilies, drained & chopped

1-1/2 C sour cream

Heat the oil in a skillet. Put each tortilla into the hot oil for a few seconds, turning it over so it softens. Stack the tortillas in a pan. Preheat the oven to 375°F. Oil a baking dish about 14 X 9 X 2 inches. Put some chicken, cheese, 1 t of the cream, a sprinkling of scallions, and salt to taste down the center of each tortilla. Roll them loosely and set side by side in the baking dish, with ends overlapping. Cover the dish snugly with foil and bake 30 minutes, until the cheese melts and bubbles a little. Meanwhile, prepare the sauce. Finely chop the tomatoes, cilantro, and green chilies. These can be run through the food processor very briefly so that the texture is in chunks instead of pureed. Stir in the sour cream until it is well blended. Remove the enchiladas from the oven, spoon a little of the green sauce over the top, and pass the rest of the sauce in a bowl.

Serves 6