Tomatillo Chicken Enchiladas

Ingredients

some vegetable oil
some salt and pepper
550 gr coarsely chicken
375 gr monterey jack cheese
65 gr cans
18 corn tortillas
350 ml sour cream cilantro
1/2 oil over high hea when oil is one tortilla at a time
70 gr chicken mixture down the center
22 by
2 baking dish
350 oven
80 ml salad oil
2 onions
2 cans green

Instructions

chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves and sugar 1 t cumin Salt to taste Heat oil in a 3 to 4 litre pan over medium-high heat. Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9.