Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Tomatillos,quartered Chicken stock ,if needed
1/2 c Water 2 Whole chicken breasts
1 Clove garlic,whole Lightly salted water
2 Serrano chiles 1 c Chicken stock
1/4 ts Salt 1 c Peanut oil
1/4 ts Pepper 8 Corn tortillas
1/3 c Cilantro leaves,loosely 1 c Sour cream
-packed,chopped 1 lb Mozzarella cheese,grated

From: Mike Fulcher from `creative mexican cooking' by anne lindsay
greer1and

Boil tomatillos in water with garlic,chiles,salt and pepper until
soft,about 15-20 minutes. puree cooked sause in blender to
liquefy.while blending,add washed cilantro leaves.set aside. the
sauce yield is about 2and1/2 cups.it will thicken upon standing and
you may need to thin with chicken stock. simmer chicken in lightly
salted water until tender about 10-15 minutes.cool chicken will be
slightly undercooked.shred cooked chicken and then,just prior to
serving,heat in 1 cup chicken stock.this will heat chicken without
overcooking. in medium skillet,heat oil to 300 degrees.pass
tortillas into hot oil for a few seconds to soften and seal.remove
carefully and set aside between paper towels.do this just prior to
assembly fill softened tortillas with shredded chicken and 1-2
tablespoons sauce.roll up and place seam-side-down in casserole.pour
green sauce over top and garnish with sour cream and cheese. place in
375-degree oven 5-8 minutes or just long enough to melt cheese.
note:sauce may be made a day in advance,but the dish is best when
chicken is freshly prepared.

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