Quick Tomatillo Enchiladas

All measurements are approximate:

8-9 corn tortillas
3/4 lb chicken breasts
3/4 cup grated cheddar cheese
1/2 cup tomato puree (NOT paste) (optional)

Sauce:
1 lb tomatillos
1 tbsp lemon or lime juice
1 tsp salt
1 egg
3/4 cup yogurt
1/4 cup fresh basil or cilantro
1/2 to 1 tsp cayenne pepper, or 1 fresh jalapeno

Poach chicken in barely simmering water for about 5 minutes, then turn off heat and cover pot. Leave for 15 minutes, then remove chicken, drain and shred with a fork. If it's pink in the middle, throw it back in the water and return to a simmer for a couple more minutes.

Mix shredded chicken, shredded cheese, and (optional) tomato puree in a bowl. Divide mixture between tortillas. Place a cylinder of filling on each tortilla, roll up tortillas, and arrange tightly in an 8x8 baking pan.

Preheat oven to 350F.

Blend all sauce ingredients except tomatillos in food processor until pureed. Add tomatillos and blend until tomatillos are mostly pureed but a few small chunks remain.

Pour tomatillo sauce over and around rolled enchiladas and bake for about 20 minutes, or until sauce no longer looks terribly wet, or browns slightly. Actually I have no idea how long, the original recipe called for 1 cup cream instead of the yogurt and probably turns out a lot saucier. This version got sort of cakey on top, which was fine with me.

Garnish with lettuce and olives and sliced radishes and what have you.

Fresh out of the oven, this was way too lemony, but the leftovers were perfectly mellow. Next time I might cut back on the lemon juice and the tomato puree; I forgot how citrusy those tomatillos are. The tortillas get totally squishy. I don't know if toasting them or pre-frying them would help. Flour tortillas would not be as nice in this dish.

This is a quick recipe: in under an hour everything was ready down to the garnishes and I'd washed my hair.