Enchiladas Verde Con Queso

Grandma made this a lot.

1 recipe Salsa Verde
8 flour tortillas
1 cup peanut oil -- for pan frying (see note below)
2 cups cooked chicken -- shredded (see note below)
3/4 pound monterey jack cheese -- grated
1/2 cup sour cream

Monterey jack cheese -- for garnish
Sour cream -- for garnish

Salsa Verde:
1 clove garlic -- peeled & minced
2 small yellow onion -- peeled & chopped
8 canned tomatillos -- chopped finely (I used fresh last time - quite tasty!)
3 Tablespoons flour
1 3/4 cups Chicken Stock
        7 ounces green chiles -- finely chopped
2 Tablespoons salsa jalapena -- "La Victoria" (it's green - and also very tasty on the white bean and chicken chili recipe listed on the main recipe page)
salt -- to taste

For Sauce: In a medium saucepan, saute the garlic, onion, and tomatillos in the oil. Stir in the flour and saute for a few minutes more. Add the Chicken Stock and stir until smooth. Add the chiles and simmer 30 minutes. Add the salsa jalapena and simmer 10 more minutes. Add salt to taste. 

For Enchiladas: Place a bit of the sauce in a 9X9 baking pan. Heat the oil in a frying pan and fry each tortilla in the oil until pliable, just a few seconds. Fill them with the chicken, Jack Cheese, and sour cream, then roll them up. Top with more sauce and rest of the cheese. Bake at 350 degrees for 15 to 20 minutes. Garnish with additional Jack Cheese, coriander, and more sour cream. 

NOTE: I don't fry the tortillas - I just assemble and put them in the pan. Very very yummy. Last time to cook the chicken - I threw it in the crockpot with 1 cup water and a chicken boullion cube and cooked on high 4 to 5 hours - chicken shredded easily. I refrigerated and made the enchiladas the next day.

NOTE: This freezes really well - really really well - very yummy!