1/4 lb Tomatillos,quartered

1/2 c Water

1 Clove garlic,whole

2 Serrano chiles

1/4 ts Salt

1/4 ts Pepper

1/3 c Cilantro leaves,loosely

-packed,chopped 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

From: Mike Fulcher from `creative mexican cooking' by anne lindsay 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.