Tomatillo Chicken Enchiladas
Serves: 6

4 cups coarsely shredded cooked chicken
3 cups shredded jack cheese
1 can (7 oz) diced green chiles
1 1/2 teaspoon dry oregano leaves
salt
salad oil
12 corn tortillas
1 to 1 1/2 cups sour cream
1/2 cup chopped fresh cilantro
1 or 2 tomatillos, husked and thinly sliced or 1 lime, thinly sliced

Prepare tomatillo sauce; set aside in a large bowl, mix chicken, 2 cups of the cheese, chiles, and oregano. Season to taste with salt; set aside.
In a fry pan, heat 1/2 inch oil over medium high heat. While oil is hot, add a tortilla; cook, turning once, just until limp. Drain on paper towels. While tortillas are warm, spoon 1/2 cup chicken mixture down center of each; roll to enclose. Set enchiladas, seam side down in a 10 by 15 inch baking pan.

Cover enchiladas with foil and bake in a 350 oven until hot in center (about 15 minutes). Uncover and top with remaining 1 cup cheese. Bake, uncovered until cheese is melted.

Meanwhile, reheat tomatillo sauce. To serve, spoon tomatillo sauce on dinner plates. Set enchiladas on sauce. Spoon sour cream down center of enchiladas, sprinkle with cilantro, and garnish with tomatillo slices.