Tomatillo chicken enchiladas

Ingredients:

4 cup coarsely shredded chicken or turkey
3 cup grated Monterey Jack cheese, divided
1 to 2 (4-oz) cans chopped green chilies
1-1/2 teaspoon dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 to 18 corn tortillas, depending on size
Tomatillo sauce
1 to 1-1/2 cups sour cream
Chopped cilantro, tomatillo slices and lime slices for garnish

Preparation:

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 paper 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.
Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center.
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.