Enchiladas Verdes de San Luis Potosí

(from The Tortilla Book cookbook)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6.

2 cups cooked tomatillos (Mexican green tomatoes)
2 chilies serranos
3 sprigs coriander
1/3 cup milk
1 clove garlic
1 teaspoon salt
2 tablespoons oil
2 tablespoons sour cream
12 tortillas
2 cups cooked, shredded chicken
1 medium onion, chopped
1/2 cup sour cream
2 oz crumbled farmer's or brick cheese
Blend the green tomatoes with the chilies, coriander, milk, garlic and salt until smooth. Heat oil over medium-high heat; add sauce and cook until reduced and seasoned, about 5 minutes. Stir frequently. Remove from heat, add sour cream, and set aside. Fry or microwave tortillas until soft and flexible; dip one at a time into green sauce. Fill with chicken, roll and place into baking dish. Spread remaining sauce over enchiladas, garnish with cheese and onion, and bake at 350 degrees for 15-20 minutes or until warm.

From the Dinner Co-op