• 1 lb fresh or 1 12-ounce can tomatillos
• 2 cloves garlic, peeled
• 2 jalapeño peppers, seeded (about 2 teaspoons... or more!)
• 2 tablespoons cilantro leaves
• 2 tablespoons onion
• 2/3 cup sour cream

• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/3 cup canned diced green chilies, drained
• 8 corn tortillas
• 1 1/2 cups cooked shredded chicken
• 2 to 3 cups co\arsely chopped toasted hazelnuts.

Sauce:
Mince garlic, jalapeños, cilantro, and onion in a food processor or blender. Add drained tomatillos, sour cream, honey, and salt; puree. Mix in green chilies and set aside.

Tortillas:
Soften tortillas either by wrapping in foil and placing in hot oven until warm, or by covering loosely with plastic wrap and placing in microwave oven until heated.

Divide chicken among the tortillas, add about two tablespoons each of sauce and cheese. Sprinkle each with about 2 teaspoons chopped hazelnuts, and roll tortilla around the filling.

Pour 1/4 of the remaining sauce in the bottom of a greased 9 x 12 baking dish. Place filled enchiladas in the dish, seam side down, and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts.

Bake in 350º oven until heated through, about 20 minutes.