4 Chicken Breasts (shredded)

2 cups Monterey Jack Cheese

10 Flour Tortillas

Cilantro (for topping)

Verde Sauce Ingredients:

• 1 1/2 lb. tomatillos

• 1 yellow onion (quartered)

• 3 serrano chiles

• 4 cloves garlic

• 1 jalapeno

• 1/2 cup chopped fresh cilantro

• 1/4 cup chicken broth

• 1 1/2 tsp. salt

• Juice from one small lime

Directions:

Preheat oven to 400 degrees. In a medium sized pot, add the tomatillos, garlic cloves, onion and Serrano chilis. Bring to a boil and boil for 10-12 min. After you have boiled the veggies, add to a food processor or blender. Before adding the veggies to the blender, make sure you remove the stems from the Serranos and the jalapeño. Blend until smooth. Pour in the chicken broth and sprinkle in the cilantro and salt. Blend until smooth. Squeeze the lime into the mixture and blend one more time, pulsing making sure it is fully blended.

Next, 1/4 cup of shredded chicken and a sprinkle of shredded cheese to a flour tortilla and roll up. Place seam side down into a casserole dish. Repeat until you have rolled all the tortillas up with he chicken. Pour your verde sauce over the top of the enchiladas and then sprinkle a cup of cheese over the top. Bake uncovered for about 15/20 min or until the cheese is a golden brown.