Chicken Enchiladas With Salsa Verde

Directions

1. 1. Rinse tomatillos. Place tomatillos and poblanos in a 10- by 15 inch baking pan. Broil 4 to 6 inches from heat, turning as needed, till blackened all over, about 20 minutes. total. When cold sufficient to handle, pull off and throw away poblano peels, stems, seeds, and veins.
2. 2. In a blender of food Processor, whirl ( in batches if necessary)
3. tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth till smooth. Add in Serranos and puree.
4. 3. Meanwhile, peel onion and cut 3 or possibly 4 thin slices from the center.
5. Seperate slices into rings and wrap artight. Finely chop remaining onion.
6. 4. Spread 1 c. chili sauce over the bottom of a shallow 3-qt casserole
7. (about 10-12 in). Cover sauce with 1/3 of the tortillas, overlapping.
8. Scatter 1/2 of the chicken, 1/2 of the minced red onion, and 1 c. of the cheese over the tortillas. Spoon 1 c. chili sauce over cheese. Cover completely with another 1/3 of the tortillas. Scatter remaining chicken, onions and 1 c. cheese over tortillas; moisten proportionately with 1 c. chili sauce. cover with remaining tortillas, then coat tortillas proportionately with remaining sauce.
9. 5. Bake in a 400 F. oven till sauce is bubbling at edges, about 15 min. Sprinkle remaining cheese on enchiladas and bake till it melts, 2 to 3 min.
10. 6. Scatter red onion rings over enchiladas and garnish with ciantro sprigs.
11. Cut into rectangles and serve with a wide spatula. Add in salt and lowfat sour cream to taste.