Chicken Enchiladas with Tomatillo Sauce

For the Sauce:
1 1/4 lb fresh tomatillos
1-2 jalapeno peppers
1 small onion; peeled and finely chopped
1 garlic clove; peeled and minced
1 Tbs vegetable oil
2 cup low-sodium chicken broth
1/4 tsp salt

For the Enchiladas:
2 whole chicken breasts; boneless and skinless
2 Tbs minced onion
1/3 cup sour cream
1/4 tsp salt
1/3 cup vegetable oil
8 corn tortillas
1 cup sharp cheddar cheese; coarsely grated
1/2 cup crumbled asiago cheese; or substitute additional cheddar or jack cheese

To make the sauce:

Husk and wash the tomatillos. Bring a pan of water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree.

In a large pan heat the vegetable oil over medium heat. Add the vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside.

To make the enchiladas:

Place the chicken in a large saucepan and cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside.

Combine the cooled, shredded chicken with the minced onion, sour cream, and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside.

In a 9x10 inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly.

Spread a little of the sauce in a 9x13 inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.

Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes before serving.

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