Chicken Enchiladas with Creamy Tomatillo Sauce

At first glance, tomatillos appear to be a regular green, unripe tomato with a papery husk attached.But actually, it is considered a fruit and related to the Cape Gooseberry.Smaller than a regular tomato, tomatillos are also known as husk tomatoes.They are characterized by a mild, acidic flavor which makes them a commonly used ingredient in salsas.Tomatillos originated in Central and South America which is why they commonly feature predominantly in Latin American cuisine.They are also now grown in Australia, India, and East Africa. Tomatillos are very high in vitamin C, magnesium,and phosphorus.They are usually available in most supermarkets, but if they do not have them your best bet is a Latin supermarket.Below is my recipe using this fruit.

Yield:6 Servings
Ingredients:
2 lbs. boneless, skinless chicken breasts, chopped into small cubes
6 Roma tomatoes, roughly chopped
2 1/2 c canned pinto beans
6 flour tortillas
corn oil

For the Tomatillo Sauce:
5 tomatillos, husk removed, roughly chopped
1 large garlic clove, mashed
1 small fresh jalapeno chile, sliced
small bunch fresh cilantro,chopped
1/2 c sour cream
1/8 tsp. ground cumin
salt

Fresh cilantro,chopped, for garnish
Queso fresco or any kind of Mexican cheese,crumbled

1. Preheat oven to 350F.
2.In a large mixing bowl, combine together the chicken, tomatoes, and pinto beans.
3. Oil a medium-large baking dish. Get the tortilla and fill it down the middle with the chicken-pinto bean mixture.Repeat with the remaining tortillas and set in the baking dish.
4.To make the tomatillo sauce, combine all the ingredients in a food processor or blender and process until smooth and creamy.Pour evenly over the chicken enchiladas.
5. Place enchiladas in oven and bake for 45-55 minutes.
6. Remove from oven and garnish with the queso fresco or other cheese and fresh cilantro.Let enchilada rest 5-7 minutes before serving.