Mama Maggie's Kitchen

For the Creamy Tomatillo Sauce:
Remove husks from the tomatillos.
Rinse and place in a stock pot.
Add the jalapenos, garlic, and onion.
Cover with water and bring to a boil.
Simmer for 5 minutes.
Discard water and remove the ingredients. 
Place in a blender along with lime juice, cilantro, and salt.
Blend until smooth.
Heat oil in a stock pot.
Slowly, add the tomatillo sauce, or it might splatter.
Cover and simmer on low to medium heat for 15 minutes.
Let cool slightly.
In the blender, add 1 cup of the sour cream and ½ cup of the cooled tomatillo sauce.
Blend.
Add the cream sauce to the tomatillo sauce.
Mix well.
Then add the remaining sour cream.
Mix together and set aside.
Reserve 1 cup of the sauce for serving. 
For the Enchiladas:
Heat the tortillas in the microwaves for 30 seconds, or until pliable.
Add about 2 tablespoons shredded chicken to the center of the tortilla along with 1 tablespoon cheese.
Roll up and place in a large baking dish.
Repeat until done.
Pour the creamy tomatillo sauce all over the rolled up tortillas.
Top with the remaining cheese. 
Preheat oven at 350 degrees F.
Bake for 20 minutes covered. 
Remove aluminum foil. 
Press the broiler button. 
Broil for 4-5 minutes, or until golden brown and bubbly.
Serve with extra sauce and enjoy.