Ingredients:
1 1/4 lb. whole chicken, quartered
Boiling water, enough to cover chicken
5/8 tsp. salt, divided
2 1/2 cups tomatillo sauce (also sold as enchilada sauce)
5 tbsp. vegetable oil, divided
1/4 cup sour cream
1 tbsp. minced onion
12 corn tortillas
1/3 cup shredded Monterey Jack, cheddar cheese or combination
Preparation: Place chicken quarters in boiling water, add 1/4 tsp. salt, reduce heat and simmer until cooked through. Remove chicken from pot and cool. Skin and bone chicken, then shred. Sprinkle with 1/8 tsp. of the salt. Preheat oven to 350°F.
In medium saucepan heat tomatillo sauce over low heat 5 minutes. While sauce heats, put 1 tbsp. of the oil in another pan, add shredded chicken and warm over low heat. Stir in sour cream, onion, and remaining salt, cover and set aside.
In medium-size skillet, heat remaining oil over medium-high heat. Using tongs, fry each tortilla 5 seconds on each side. Drain and cool slightly.
Pour 1 cup of sauce onto plate. Using tongs, lay each tortilla in sauce, flip over and set aside. Spoon 2 tbsp. of filling down center of each tortilla and roll. In 9-by-13-inch baking dish place tortillas side by side, seam side down. Spoon remaining sauce over enchiladas and sprinkle with cheese. Bake until heated through, about 25 minutes. Makes 6 servings. Cooking time: about 2 hours.
