CHICKEN ENCHILADAS IN SALSA VERDE Yield: 6 servings Mrs. Bagley

INGREDIENTS ENCHILADAS: 12 corn tortillas 4 whole chicken breast halves, skinned, cooked, shredded 1 ½ cups Monterey Jack cheese, shredded 1 (14 oz.) can olives, coarsely chopped ½ cup light cream 1 bunch scallions, chopped (whites only) 1 cup sour cream

Ingredients Salsa Verde: 1 (24 oz.) can tomatillos 1 bunch cilantro, chopped 3 whole chile peppers, seeded, chopped 1 clove garlic, finely chopped ½ onion, chopped 3 Tablespoons parsley, coarsely chopped ½ teaspoon salt 1 pinch sugar 2 Tablespoons shortening

Directions: Drain the tomatillos (saving the liquid for use of the salsa is to thick.) and place them in a large mixing bowl with cilantro, chilies, onion, garlic, parsley, salt and sugar. Pour ½ of mixture into the container of an electric blender; blend until smooth. Repeat with remaining mixture.

In a heavy 10 inch skillet, melt the shortening over medium heat, add salsa. Bring sauce to boil, reduce heat and simmer for 5 minutes. Dip a tortilla into warm salsa verde for a few seconds until limp. Laying the tortilla on a flat surface, assemble enchilada by putting 2 Tablespoons shredded chicken, 2 Tablespoons shredded cheese and 1 Tablespoon chopped olives in center of tortilla. Roll up and place seam side down in a shallow 9 by 13 casserole dish. Repeat with remaining tortillas.

Pour the cream around and under the enchiladas, lifting the edges with a spatula to permit the cream to run under. Cover enchiladas with remaining salsa and shredded cheese. Top with chopped scallions. Bake, uncovered, in preheated 350 degree oven for 20 minutes. Top with a spoonful of sour cream.