recipe Enchiladas with Tomatillo Sauce Meats Poultry Seafood jack cheese Chicken filling recipe Salad oil frying pan cooked, skinned, boned, chicken paper towels Toppings

Insert shredding disc. Shred cheese as directed on page 8; set aside. Prepare filling and sauce.

Into a small frying pan, pour oil to a depth of 1/2 inch; heat over medium-high heat until oil rip¬ples when pan is tilted. Add one tortilla and cook just until it begins to brown (about 5 seconds per side). Lift out and lay flat on paper towels. Spoon about 1/2 cup of the filling down center of hot tortilla and roll to enclose. Place filled tortilla, seam side down, on a 10 by 15-inch rimmed bak¬ing sheet. Repeat with remaining tortillas and filling. (At this point, you may cover enchiladas with foil and refrigerate until next day.)

Bake enchiladas, covered, in a 350° oven until hot throughout (about 15 minutes; about 30 min¬utes if refrigerated). Uncover and sprinkle with 2 cups of the cheese. Bake, uncovered, until cheese is melted (about 10 more minutes).

While enchiladas bake, prepare toppings. To serve, spoon about 3/4 cup sauce onto each of 6 warmed dinner plates; set 2 enchiladas atop sauce on each plate. Pass toppings at the table. Makes 6 servings.

Chicken filling. Insert metal blade. Chop 2 whole chicken breasts (cooked, skinned, boned, and cut into chunks). Transfer to a mixing bowl; add 2 cups of the shredded jack cheese, 1 can (7 02.) diced green chilies, 1 1/2 teaspoons oregano leaves, and salt to taste.

Tomatillo sauce. Insert metal blade. Chop 2 medium-size onions. Heat 6 tablespoons salad oil in a 3 to 4-quart pan over medium-high heat. Add onions and cook, stir¬ring, until soft (about 5 minutes). Stir in 1 can (7 oz,) diced green chilies, 2 cans (13 oz. each) toma-tillos (drained well), 1 cup regular-strength chicken broth, 3 tablespoons lime juice, 2 teaspoons each oregano leaves and sugar, and 1 teaspoon ground cumin. Reduce heat to low and simmer, uncovered, for 25 minutes to blend fla¬vors. Season to taste with salt. Pour into work bowl, a portion at a time (or all at once in a large-capacity processor); process continuously until pureed. If made ahead, cover and refriger¬ate until next day. Reheat before serving.

Toppings. Insert slicing disc. Shred 1/2 head iceberg lettuce; place in a bowl. Also offer lime slices, sour cream, fresh cilantro (coriander), guacamole, and grated Parmesan cheese