- 1 1/2 lb bone-in chicken breasts, skin removed
- 2 tsp salt
- 4 cloves garlic
- 5 peppercorns
- 1 lb tomatillos (about 8), husked
- 2 serrano chiles
- 1/4 cup Cholula® Green Pepper Hot Sauce
- 1/4 cup loosely packed fresh cilantro
- 2 tsp vegetable oil
- 1/4 cup nonfat sour cream
- 8 flour tortillas (6" each)
- 1 1/2 oz Monterey Jack cheese, shredded
Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 - 20 minutes. Remove chicken. Pull meat from bones; shred; set aside.
Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat for 8 minutes. Drain, reserving 1/2 cup liquid.
Transfer to a blender; add remaining 2 cloves garlic, Cholula® Green Pepper sauce and cilantro; blend until smooth, adding liquid if necessary.
Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.
Heat oven to 350°F. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese.
Bake 30 minutes or until cheese starts to brown. Serve immediately.