Making the Sauce

1. Drain the tomatillos. Puree the tomatillos, jalapeño, garlic, onion and cilantro in a food processor.

2. Heat 1 tbsp. oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.

3. If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook, stirring occasionally, for 3 or 4 minutes or until it gets slightly darker.

4. Add the broth and cream and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper.

5. Keep sauce warm while assembling the enchiladas.

Assembling the Enchiladas

1. Preheat the oven to 400 degrees F.

2. In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano.

3. Heat the remaining oil in a small sauté pan. Using tongs, dip a tortilla in the oil for a second or two, just long enough to soften it.

4. Take a large plate and put several tablespoons of the sauce on it. Put the tortilla on top of the sauce, then flip it over.

5. Place 2 or 3 tablespoons of the chicken mixture in a line across the middle of the tortilla. Using your fingers, bring the two edges opposite the chicken over each other to form a snug roll around the chicken.

6. Put the tortilla, flap down, in a glass baking dish. The dish should hold all rolls snugly in a single layer.

7. Repeat the process with the remaining tortillas and chicken. Pour any remaining sauce over the rolls. Sprinkle the cheese over the top.

8. Bake uncovered for 8 or 9 minutes, until the cheese is melted and starts to sizzle.