* 20 tomatillos, or green tomatoes (usually easy to find at latin supermarkets)
* 3 serrano chilis (or jalapenos... more if you dare)
* 1/3 cup cilantro leaves, washed and coarsely chopped
* 1 tablespoon vinegar
* 2 cloves of garlic
* 1 tablespoon butter
* 1/3 cup of liquid chicken broth
* salt to taste
* 1/2 cup of canola oil
* 16 corn tortillas
* 1-1/2 cup of deboned chicken
* 1/2 cup of chopped white onion
* 1 cup sour cream
* 1/3 cup of crumbled cheese
* l/4 of a lettuce (cut in small strips)

Preparation:

1) Boil approximately five minutes (with enough water just enough to cover) the tomatoes with the chiles. Strain them in a colander, keeping one 1/2 cup of the water. Put the chiles, tomatillos, cilantro and the vinegar in the blender with the garlic and the 1/2 cup water. Liquefy until the sauce is smooth and homogenous.

2) Heat up the butter in a skillet, mix in the sauce and cook for approximately five minutes. Put the broth and the salt to the taste and to keep on cooking until it reduces a little. Keep this sauce over low fire while the enchiladas are being prepared. Bring four tablespoons of oil to heat in a skillet, fry the tortillas one at a time (about one minute first side and 30 seconds other side) – fry them but do not allow them to brown. Put them over absorbant tissue when they are ready to rid them of the extra oil.

3) Now let's prepare the enchiladas; dip the tortilla in the green sauce for a few moments, then fill it with the chicken, a bit of onion bits and a little bit of cream. Once rolled up, place enchiladas on each individual plate and cover with what it is left of the green sauce, then some sour cream on top, sprinkle a little of onions and grated cheese over and put some lettuce on the side. Also the rest of your deboned chicken can be served with this and accompanied with white rice and beans.