Title: La fogata's green chicken enchiladas
 Categories: Mexican, Poultry
      Yield: 6 Servings
 
    1/4 lb Tomatillos,quartered
    1/2 c  Water
      1    Clove garlic,whole
      2    Serrano chiles
    1/4 ts Salt
    1/4 ts Pepper
    1/3 c  Cilantro leaves,loosely
           -packed,chopped
           Chicken stock ,if needed
      2    Whole chicken breasts
           Lightly salted water
      1 c  Chicken stock
      1 c  Peanut oil
      8    Corn tortillas
      1 c  Sour cream
      1 lb Mozzarella cheese,grated
 
  From: Mike Fulcher from `creative mexican cooking' by anne lindsay
  greer1and
  
  Boil tomatillos in water with garlic,chiles,salt and pepper until
  soft,about 15-20 minutes.  puree cooked sause in blender to
  liquefy.while blending,add washed cilantro leaves.set aside. the
  sauce yield is about 2and1/2 cups.it will thicken upon standing and
  you may need to thin with chicken stock.  simmer chicken in lightly
  salted water until tender about 10-15 minutes.cool chicken will be
  slightly undercooked.shred cooked chicken and then,just prior to
  serving,heat in 1 cup chicken stock.this will heat chicken without
  overcooking.    in medium skillet,heat oil to 300 degrees.pass
  tortillas into hot oil for a few seconds to soften and seal.remove
  carefully and set aside between paper towels.do this just prior to
  assembly     fill softened tortillas with shredded chicken and 1-2
  tablespoons sauce.roll up and place seam-side-down in casserole.pour
  green sauce over top and garnish with sour cream and cheese. place in
  375-degree oven 5-8 minutes or just long enough to melt cheese.
  note:sauce may be made a day in advance,but the dish is best when
  chicken is freshly prepared.