12 com tortillas
4 cups of shredded cook chicken (1 whole chicken, may use rotisserie chicken from market)
2 cups jack cheese shredded
One 7 oz. can of diced green chilies
1.5 tsp. dried oregano
add salt to taste
1/3 cup of canola oil
2 medium onions, chopped
one 7 oz. can of diced green chilies
2 cans of tomatillos (13 oz. each), drained
1 cup chicken broth
3 TBSP. lime juice
2 tsp. dried oregano
2 tsp. sugar
1 tsp. ground cumin
For enchiladas, mix all ingredients together and add salt to taste.
Cook tortillas in canola oil, until start to brown. Plot on paper towels for excess oil. Spoon about one-half cup of mixture into each tortilla, roll, put seam side down into baking dish. Cover with foil and bake at 350 degrees for 30 mins. if you've had them in the refrigerator, if thawed out cook for 15 mins. Sprinkle the top of enchiladas with 1 cup of jack cheese, then bake for another 10 mins.
For tomatillo sauce, heat canola oil in medium pan. Add chopped onions and cook until soft (about 10 mins.). Stir in diced green chilies, tomatillos, chicken broth, lime juice, oregano, sugar, and cumin. Bring all to a boil, reduce heat and simmer uncovered for 25 mins.
Let cool, then blend in blender until just a little chunky with a little salt.
Serve enchiladas with tomatillo sauce, sour cream and chopped cilantro.