May 18th, 2009 
My Health 
Chicken seasonings of your chose
1-2 pkgs corn tortillas, best if they are a few days old or even a week
1/2 – 1 cup sour cream
Tomatillo Sauce
1 lb tomatillos, quartered
2 large jalapenos, seeded and chopped ( pablanos or serranos will work also)
1/2 large onion, chopped
4 cloves garlic, smashed
1 bunch cilantro, chopped ( I remove most of the stems)
1/4 cup lime juice
salt to taste
Cook the chicken however you like. I would add some cumin and garlic, but the other day I covered the chicken in Papaya chutney and baked it.
Make the tomatillo sauce while the chicken bakes. Put the tomatillos, peppers, onion, garlic and some water in a pan and bring to a boil, reduce the heat and simmer 20 min. Cool a bit or a lot and add the lime juice and
the cilantro with the tomaillo mix in a blender and process. Add salt to taste.
Shred or chop the chicken ( I mixed the chutney in with the chicken)
corn tortillas, warm them in coconut oil, or oil of your choosing. I dip them in the oil heated to med temp, submerge till soft, then remove to a plate or to the dish I’m baking them in and assemble as I go.
Put about 1/4 cup of meat in the tortilla and roll it up.
Mix some of the tomatillo sauce and sour cream together ( I do this by color – it should be still green, but creammy) and spread over the enchiladas, be generous and cover the entire surface.
Bake for 20 to 30 min at 350 degrees, till bubbly.
Serve with additional tomatillo sauce and sour cream on the side if you wish ( my DH is THE sauce man LOL)
You can sub beef or good mexican white queso for the chicken
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