Enchiladas Verdes Serving Size - 8 Prepared By - Janine & Terry Recipe Rating
			1 lb tomatillos, husks removed 2 tbs vegetable oil 2 small onoins, chopped 1/2 cup chopped almonds 1/2 cup canned diced green chiles 2 cups chicken broth salt vegetable oil for frying 16 corn tortillas 4 cups shredded chhked chicken 3 cups shredded Monterey Jack cheese 1 cup sour cream
			Prepare sauce: In a pan simmer tomatillos in water until tender (10-15 minutes), drain. Heat oil in a skillet over medium heat. Add onions and cook until soft, 4-5 minutes. Add almonds and cook 2 minutes. In a blender process tomatillos, onion mixture, chiles and broth until smooth. Add salt to taste. Return to skillet, simmer until sauce is thickened. Tip: If you don't have time to make this sauce or you can't find the ingrediens, use green enchilada sauce (about 2 cans). Preheat oven to 350F. Heat 1/2 inch oil in a skillet over medium-high heat. Place 1 tortilla in oil; cook 2 seconds on each side. Lift out with tongs, drain briefly, then dip into sauce. Transfer sauced tortilla to a plate. Pleace about 1/4 cup chicken and 2 tbs cheese across center of tortills. Roll up and place in a baking dish. Repeat. Pour remaining sauce over enchiladas; resrve remaining cheese. Cover and bake 20 minutes or until heated through. Sprinkle with cheese. Bake, uncovered 10 minutes until cheese is melted.