Green Chicken Enchiladas(Enchiladas Verdes) - cooking recipe

Ingredients

Quick-Cooked Tomatillo Sauce
1 large whole chicken breast, cooked, skinned, boned and shredded
1/4 c. nonfat sour cream
1 Tbsp. finely chopped onion
salt (about 1/2 tsp.)
12 corn tortillas (do not use stale tortillas)
1/3 c. (about 1 1/4 oz.) Mexican queso anejo or other cheese such as Feta or mild Parmesan
2 slices onion, broken into rings (for garnish)
several radish slices or roses (for garnish)

Preparation

Heat the Tomatillo Sauce in a small, covered pan over low heat. Warm the chicken in a separate pan over low heat.
Sprinkle chicken with a little water so it won't dry out.
Stir in the sour cream, onion and salt. Set aside off the heat, covered.