Chicken Enchiladas Verde

Heat the olive oil in a heavy skillet and lightly saute the vegetables until hot through but not yet beginning to brown.  Cool and put into a bowl with the chicken, cilantro, salt and pepper. 

In a clean heavy skillet, heat about 1/4 inch of oil.  One at a time, dip the tortillas in the oil and leave just long enough to soften.  Drain quickly and put on a flat plate.  Place about 2 to 3 tablespoons of the chicken mixture along one edge of the tortilla.  Roll up and place seam side down in a shallow baking dish.  Continue until all the tortillas are filled.  Mix the salsa verde and chicken stock together and pour over the enchiladas. Bake in the oven at 350°for about 30 minutes, or until the sauce has reduced and is thick and the enchiladas are just beginning to brown here and there. 

For chicken:Place 3 quarts water in a pot.Add 1 tsp salt, 1/2 tsp black pepper and 1 each onion and carrot roughly chopped.Bring to a boil and add chicken breats.Turn heat down to a simmer and cook until chicken is very tender and shreds easily. Strain broth and discard vegetables. Save this broth to use in this recipe.

Roasted Garlic: Place the garlic cloves in a oven proof dish and drizzle with olive oil.Roast at 350F until cloves are soft and brown, about 45 minutes.