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1
Preheat broiler.
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2
Place quartered tomatillos on a cookie sheet and roast for 5 minutes.
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3
Meanwhile, make filling: heat olive oil in a large non-stick skillet.
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4
Add onions and saute until translucent, then add garlic and saute for 1 minute.
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5
Add chicken, chilies, cumin, and coriander and saute for 2 minutes.
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6
Add beer and bring to a simmer; cook until most of the liquid has evaporated.
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7
Set aside and let flavors meld.
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8
To finish the sauce, remove the tomatillos from the broiler and preheat oven to 350 degrees F.
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9
Place the roasted tomatillos into a blender with the cilantro, green chilies, and egg substitute and pulse until chunky.
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10
Fill a saute pan about halfway with water and bring to a simmer.
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11
Using tongs, dip the tortillas, 1 at a time, into the water quickly.
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12
(It should be a quick dunk, which will make the tortillas malleable and easy to roll.)
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13
Roll 1/2 cup of the filling into each tortilla and place in a casserole dish.
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14
Repeat for remaining tortillas and filling.
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15
Pour sauce over rolled tortillas and bake for 20 minutes.
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16
Remove from oven and top with shredded cheeses.
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17
Return to oven for 10 minutes or until cheese is melted.
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18
Remove from heat, top each serving with 1 teaspoon sour cream, and serve.
