Enchiladas Verde

4 chicken breasts

1 cup sour cream

1 cup onions, chopped

2 green peppers, skinned, seeded and chopped

1 can (14 oz) tomatillos, drained

1 small can mild chiles, chopped

2 eggs, slightly beaten

2 cups half and half

½ tsp. coriander

½ tsp. salt

½ tsp. white pepper

12 tortillas

3 cups Monterey jack cheese, grated

Sour cream

Cook chicken in salted water until done, reserving broth. Cool and remove from bones. Dice. Mix with sour cream. Blend onions, green pepper, tomatillos, chiles and eggs in blender or food processor. Add half and half and seasonings. Dip tortillas in hot chicken broth to soften. Fill with chicken-sour cream mixture. Roll and place seam side down in baking dish. Pour sauce over. Sprinkle with cheese. Bake 20 minutes at 350. Serve with more sour cream if desired.

To skin green peppers: Hold over open flame turning until skin blisters, or place under broiler and turn until all sides are roasted. Place in a plastic bag and close tightly for 20 minutes. Remove skin.