Enchilada Suiza

Instructions

1. Place chicken in large saucepan. Add 6 cups (1.5 liters) water, 1 teaspoon (5 mL) of the salt, garlic cloves, and peppercorns. Bring to a boil. Reduce heat to low, cover and simmer 15 - 20 minutes. Remove chicken, pull meat from bones,shred and set aside.
2. Place tomatillos and chiles in medium saucepan; add enough water to cover. Boil on medium-high heat 8 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking water. Transfer tomatillos and chiles to blender container; add remaining 2 cloves garlic, Green Pepper Hot Sauce and cilantro. Blend until smooth, adding reserved cooking liquid to reach smooth consistency.
3. Heat oil in medium saucepan on medium-high heat. Add tomatillo puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes. Reduce heat. Add sour cream and remaining salt; cook and stir 1 minute. Remove from heat.
4. Preheat oven to 350°F (180°C). Divide shredded chicken evenly among warmed tortillas and roll to enclose filling. Spread 1/3 of the tomatillo sauce in bottom of 9-inch (23-cm) square baking dish. Arrange enchiladas, seam-side down in single layer in dish.Pour remaining sauce evenly over top. Sprinkle evenly with cheese.
5. Bake 30 minutes or until heated through and cheese is lightly browned and bubbly.