Chicken stock; if needed 2 Whole chicken breasts Lightly salted water

1 c Chicken stock

1 c Peanut oil

8 Corn tortillas

1 c Sour cream

1 lb Mozzarella cheese; grated

greer1and

Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15-20 minutes. Puree cooked sause in blender to liquefy. While blending, add washed cilantro leaves. Set aside. The sauce yield is about 2and1/2 cups. It will thicken upon standing and you may need to thin with chicken stock. Simmer chicken in lightly salted water until tender about 10-15 minutes. Cool chicken will be slightly undercooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking. In medium skillet, heat oil to 300 degrees. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. Roll up and place seam-side-down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375-degree oven 5-8 minutes or just long enough to melt cheese. Note:sauce may be made a day in advance, but the dish is best when chicken is freshly prepared.