Chicken Enchiladas with Tomatillo Sauce

We found this recipe in our Mexican cookbook. Scott and I both really like this sauce. It isn't too hard to make and tastes really great. It reminds me of Chuy's tomatillo sauce for those of you who have had it. We love it!

Chicken Enchiladas with Tomatillo Sauce

The Sauce

2 cans (13 oz.) tomatillos, drained (you can use about 11 fresh tomatillos...just boil until tender then drain)
Fresh hot green chiles to taste (roughly 3 chiles Serrano or 2 chiles jalapenos)...you can adjust the number to adjust the heat of the sauce...removing the seeds and veins also helps reduce the heat if you desire
5 or 6 sprigs fresh cilantro
1 small onion
1 large clove garlic
1 tablespoon vegetable oil
2 cups any poultry or meat broth (depending on how the sauce is to be used)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)

1. Drain canned tomatillos. Place the tomatillos and chiles in a blender, along with the cilantro, onion and garlic; stir well. Process until smooth, but still retaining a little texture.

2. Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

The Enchiladas

~3 cups cooked chicken, chopped or shredded
~1 cup grated cheese (cheddar or whatever you like)
1/4 cup sour cream
1 tablespoon finely chopped onion (if desired)
12 corn tortillas
1/3 cup feta cheese

1. Stir together the chicken, grated cheese, and sour cream to make the enchilada filling; set aside.

2. Warm the tortillas.

3. Preheat the oven to 350 degrees. Lay a tortilla in the sauce, flip it over, add some filling across the center and roll it up. Transfer to the baking dish, then continue filling and rolling the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends. Add the feta to the top and any additional grated cheese you like.

4. Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.