4 c  Coarsely shredded chicken or
-turkey
3 c  Grated Monterey Jack
-cheese(divided)
1    To 2 (4-oz) cans chopped
-green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12    To 18 corn tortillas
-(depending on size)
Tomatillo sauce(recipe
-follows)
1    To 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for garnish

In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season
with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over
medium-high heat. When oil is hot add one tortilla at a time; cook turning
once, just until limp(about 10 seconds). Drain on papper towels. While
tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the
center of each; roll tortillas to form enchilada. Set enchiladas seam side
down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes.
(at this point enchiladas may be covered and refrigerated until the next
day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes
until hot in the center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake, uncovered, until cheese melts,
about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top and garnish.

Tomatillo Sauce

1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green
chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t
each: dried oregano leaves and sugar 1 t cumin Salt to taste

Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook
stirring often, until soft, about 10 minutes. Stir in green chilies,
chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a
boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes.
Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9.