Enchiladas Suizas

1 1/2lb. bone-in chicken breasts, skin removed
2 tsp. salt
4 cloves garlic
5 peppercorns
1 lb. tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 tsp. vegetable oil
1/4 cup nonfat sour cream
8 corn tortillas (6" each)
1 1/2 oz. Monterey Jack cheese, shredded

Place chicken in a large saucepan. Add 6 cups water, 1t sp. salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 tsp. salt and sour cream. Stir about 1 minute. Set aside. Heat oven 350 degrees. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/2 sauce in a 9" baking dish. Arrange enchiladas in single layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.