GREEN ENCHILADAS

"Mimi," a close Stutler family friend, always made these for them.
(and you can cheat and buy the canned tomatillos, but the real deal is pretty amazing!)

Sauce Ingredients:
12-15 tomatillos
4-6 jalapenos
2 cloves garlic
½ C. cilantro
1 tsp. salt
2 C. water
1 onion

Chicken mixture:
6-8 chicken breasts
1 onion
2 cloves garlic
4 C. water
1 C. celery
4 carrots, pared

Other ingredients:
2 C. Monterey Jack cheese, grated
18-24 corn tortillas
baking spray oil
2-4 (10 ¾ oz.) cans cream of chicken soup
1 C. sour cream
1 C. chicken broth (maybe more)
½ C. fresh cilantro

Bring to boil sauce ingredients, except for cilantro, for 10 to 12 minutes, cool and pour into a blender. Add ½ C. cilantro.

Place chicken mixture ingredients in large stock pot and cook on medium heat for 40-50 minutes. Cool chicken and shred.

Spray a skillet with oil and place each tortilla in pan until softened. Mix green sauce puree with cream of chicken soup. Add reserved chicken broth to make green enchilada sauce. Add sour cream to mixture.

Dip each tortilla in green sauce and then fill with shredded chicken. Roll and place seam-side down in a 9x13” pan. Pour the remaining green sauce over tortillas. Sprinkle the top with cheese and bake at 350 degrees until cheese has melted. Serve with green salad, Spanish rice and beans. Yum!