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1
In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil.
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2
Add the chicken breasts, and simmer for 15 to 20 minutes.
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3
Leaving chicken in the liquid, allow to cool.
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4
When cool, remove the chicken.
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5
Bone and shred the chicken breasts and return to the liquid.
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6
Set aside.
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7
Preheat oven to 450 degrees F. Heat the oil in a skillet.
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8
Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side.
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9
Place tortillas between paper towels to absorb excess oil.
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10
To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top.
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11
Spread one tablespoon of the Salsa Verde over the chicken.
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12
Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole.
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13
Continue with the rest of the tortillas and filling until the entire filling is used up.
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14
Pour 3/4 of the remaining salsa verde over the enchiladas.
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15
Sprinkle with the grated cheese.
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16
Bake for 5 minutes then, check the progress.
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17
Continue baking until sauce begins to bubble, which may mean an additional 5 minutes.
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18
Top with sour cream when serving.
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19
Serve remaining salsa verde at the table.
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20
Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days.
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21
Warm the refrigerated sauce before assembling the enchiladas.
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22
For the sauce, clean the thin dry skins off the tomatillos.
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23
Boil all the ingredients together until soft, about 10 minutes.
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24
Cool for 30 minutes then, puree in a food processor.
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25
This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency.
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26
Set aside.
