Enchiladas Suiza

1 1/2 lb. bone-in skinless chicken breasts
2 tsp salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 tsp vegetable oil
1/4 cup non-fat sour cream
8 corn tortillas (6 inch)
1 1/2 oz. Monterey Jack cheese shredded

Time-saving tip...use a store-bought rotisserie chicken instead of poaching the bone-in chicken breasts.

Poach the chicken breasts in 6 cups water, 1 tsp salt and 2 of the garlic cloves and peppercorns. Heat to a boil and then reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken from liquid. Pull meat from bones and shred, set aside.

Place quartered tomatillos and chiles in a medium saucepan. Cover with water and boil over medium-high heat about 8 minutes. Drain reserving 1/2 cup cooking liquid. Transfer tomatillo and chiles to blender. Add cilantro and remaining 2 cloves garlic; blend until smooth, adding reserved liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add puree; reduce heat to medium. Simmer, stirring constantly or until sauce reduces to about 1 cup, about 10 minutes. Reduce heat, add sour cream and remaining 1 tsp salt. Stir about 1 minute. Set aside. Heat oven to 350*. Divide shredded chicken evenly among tortillas; add small amount of tomatillo mixture; roll-up. Spread 1/3 of the sauce in a 9 inch baking dish. Arrange enchiladas in a layer, seam side down. Cover with remaining sauce, sprinkle with cheese. Bake until cheese starts to brown, about 30 minutes. Serve immediately.