Ingredients:

• tomatillos 1 lb.
• garlic 2 cloves
• jalapeno 1 pepper
• chicken stock 1/2 cup
• lime juice 1/2 tsp
• onion, chopped 1/4 cup
• oregano, Mexican 1 tsp
•  or cilantro, fresh ~1/4 cup

1. Roast ingredients under broiler for several minutes until charred. Remove from oven, deglaze pan with chicken stock, and let cool.
2. Peel pepper.
3. Puree tomatillo with pepper, lime juice, onion and cilantro/oregono.

• sour cream 1/4-1/2 cup
• garlic, chopped 2 cloves
• olive oil 2 tbsp
• salt 1/4 tsp

4. Saute garlic in skillet or saucepan
5. Add salsa, heat for ~1min.
6. Off heat stir in sour cream.
7. Divide into two parts for making filling and topping.

• chicken, cooked/shredded 2 cups
• mozarella, fresh, chopped 1-2 oz (4 small balls)
• cheddar, shredded <=1 oz.

8. Add chicken, mozarella, half of cheddar to salsa (filling portion).

• tortillas 6-8, 5-6 in.

9. Prepare greased baking dish (square/rectangular)
10. Spread a small amount of topping salsa bottom of dish.
11. Soften tortillas, then fill with salsa mixture. Form and place in baking dish seam side down.
12. Spread remaining topping salsa over enchiladas in dish, sprinkle grated cheese over top
13. Cover dish with aluminum foil, bake for 15 min at 350°F, then remove foil and bake for ~10 min uncovered.