Mexican : Green Enchiladas

• 1 pound (about 14) fresh tomatillos, or 1 (16-ounce) can
  
• Boiling salted water
  
• 1/2 cup chopped onion
  
• 1 (2-ounce) bottle TABASCO® brand Green Jalapeño Pepper Sauce (1/4 cup)
  
• 1/4 cup cilantro leaves
  
• 3/4 cup chicken broth
  
• 2 tablespoons vegetable oil
  
• 1 cup sour cream
  
• 10 to 12 corn tortillas
  
• 2 cups shredded cooked chicken
  
• 1 cup (4 ounces) shredded queso blanco or Monterey Jack cheese
  

If using fresh tomatillos, remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. Place tomatillos in a food processor container with onion, TABASCO^® Green Sauce, cilantro, and chicken broth; process until smooth.

Heat oil in a large skillet over medium-high heat. Add tomatillo mixture and cook 5 minutes or till slightly thickened, stirring often. Remove from heat and stir in sour cream.

To make enchiladas, dip each tortilla in sauce and place about 2 tablespoons chicken across middle; roll up and place seam-side-down in a 13x9-inch baking dish. (If sauce is too thick, thin with a little more chicken broth or water.) Heat remaining sauce and pour evenly over enchiladas in baking dish; sprinkle with cheese.

Bake in a 350°F oven for 20 minutes or until heated through and cheese is melted. Serve with additional sour cream, if desired.

Makes 6 servings.

Tomatillos resemble small green tomatoes and have a parchment-like husk on the outside. They are available fresh and canned in most supermarkets and Latin markets.