Dip each of the tortillas in hot cooking oil. Place 2 tablespoons chopped, cooked chicken filling on each and roll. Place rolled tortilla seam side down in baking dish. Sauce: Peel dried leaves of tomatillos and boil in 3 cups water with green chili pepper and garlic.
When tomatillos and pepper are tender, peel off skin and place in blender. Add water you boil them with to make sauce. Blend well. Slice 2 or 3 avocados and fold in sauce. Avocados should be chunky. Pour sauce over enchiladas. Grate Mozzarella cheese and sprinkle on top. Place in oven to melt cheese. Before serving, may top with sour cream if desired. Enjoy!
