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Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt and 1 garlic clove.
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Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes.
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Remove chicken. Pull meat from bones; shred; set aside.
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Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes.
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Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining clove of garlic and cilantro; blend until smooth, adding liquid if necessary.
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Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium.
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Simmer, stirring constantly, 10 minutes or until sauce reduces to about 2 cups. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.
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Heat oven to 350°F.
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Place tortillas on the microwave for 20 seconds to warm and loosen them up.
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Divide shredded chicken evenly among tortillas and a spoonful of sauce and sprinkle a little mozzarella cheese.
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Roll up the tortillas.
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Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese.
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Bake 30 minutes or until cheese starts to brown.
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Serve immediately.