• Preheat oven to 375°F.
• Spray a 9x13-inch baking dish with cooking spray.
• The tomatillo sauce:
1. Soak the tomatillos in a bowl of cold water to loosen the husks. Drain and peel off the husks.
2. Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos about ten minutes, or until tender. Drain. Transfer the tomatillos and garlic to a blender and blend to a puree.
3. Heat the 2 tablespoons of oil in a medium saucepan over medium heat. Add the pureed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about five minutes.
• The Filling:
1. Pour ½ inch of vegetable oil into a skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.
2. Fill the center of each tortilla with ¼ cup of shredded chicken and fold over the sides. Place seam side down in the 9x13 baking dish.
3. Top enchiladas with warm tomatillo sauce. Sprinkle the enchiladas generously with the grated Monterey Jack.

• Bake for about 10 minutes until the cheese is bubbly. Serve at once.
• Garnish with sour cream and cilantro.

If you want a spicier sauce, add one finely chopped jalapeño or serrano chile, to taste.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: 9x13 Baking Dish, Graters, Oval Platters, Skillets, Tongs