If using fresh tomatillos, remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. Place tomatillos in a food processor container with onion, TABASCO® Green Sauce, cilantro, and chicken broth; process until smooth.
Heat oil in a large skillet over medium-high heat. Add tomatillo mixture and cook 5 minutes or till slightly thickened, stirring often. Remove from heat and stir in sour cream.
To make enchiladas, dip each tortilla in sauce and place about 2 tablespoons chicken across middle; roll up and place seam-side-down in a 13x9-inch baking dish. (If sauce is too thick, thin with a little more chicken broth or water.) Heat remaining sauce and pour evenly over enchiladas in baking dish; sprinkle with cheese.
Bake in a 350°F oven for 20 minutes or until heated through and cheese is melted. Serve with additional sour cream, if desired.
Makes 6 servings.
Tomatillos resemble small green tomatoes and have a parchment-like husk on the outside. They are available fresh and canned in most supermarkets and Latin markets.