Green Enchiladas

Remove paper-like husks and boil tomatillos in 3 cups water until tender, about 5 minutes. Allow to cool slightly and place in blender container with 2 cups of cooking water; add garlic cloves, cilantro leaves and onion slices. Puree until smooth. Pour into two tablespoons hot oil in medium-sized saucepan, add salt and sugar to taste. Simmer for 5 minutes and set aside. Poach chicken breast in well-seasoned water to cover, cool in its own broth, and shred. Set aside. Heat oil in small skillet. With tongs, carefully place the corn tortillas, one at a time, in hot oil to soften for 5 seconds. Turn each tortilla over quickly and soften the other side for 2 seconds. Drain on a plate, keeping all the softened tortillas together and ready for stuffing and rolling. Flavor sour cream with salt to taste and mashed garlic, and then thin with 1/4 cup milk. If you wish, add 1 tablespoon instant chicken bouillon. Fill the bottom of a 13-by-9-by-2-inch glass baking pan with a thin layer of sauce. Fill each softened tortilla with 1 generous tablespoon shredded chicken, 1 cheese strip and 1 tablespoon green sauce. Roll and place seam-side down in sauce in baking dish. Crowd enchiladas in dish but arrange in one layer only. Cover with more sauce and then spread thinned sour cream over all. Sprinkle evenly with parmesan cheese. Bake in a 350-degree oven for 12 minutes, or until heated through.