cup shredded mozzarella or Monterey Jack cheese (2 ounces)
Lite sour cream or plain yogurt
Sliced green onion
For Green Sauce, in blender container or food processor bowl combine tomatillos, chilies, onion, cilantro and 1 clove garlic. Blend or process till smooth. Pour into small saucepan. Add broth, sugar and pepper. Bring to a boil; reduce heat. Simmer, covered, 10 minutes.
In skillet cook lamb, 1 clove garlic, green pepper and celery until no pink remains and vegetables are crisp-tender. Drain off any fat. To soften tortillas, stack with white paper toweling between each tortilla. Microwave on HIGH (100% power) 1 to 2 minutes or until tortillas are pliable. (Or, if desired, wrap tortillas in foil. Heat in 350°F oven about 10 minutes or until pliable). Spoon meat mixture onto each tortilla, then roll up. Place filled tortillas, seam-side down, in 11×7-inch baking dish. Top with Green Sauce. Cover with foil. Bake in 350°F oven for 20 minutes. Uncover; sprinkle with cheese. Return to oven for 5 minutes. Serve garnished with sour cream and green onion.
Red Sauce Option
Substitute salsa or taco sauce for the Green Sauce above. Prepare and serve as above.
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