Green Chili Chicken Enchiladas

Serves 6

• 1 lb. tomatillos, husked and washed
• 1 large sweet onion
• 1 small can green chilis, drained
• 1 (16 oz.) can chicken broth
• 4 small chicken breasts, poached, cooled and shredded
• 1 dozen corn tortillas
• Small bunch fresh cilantro, washed and chopped
• 3 cloves garlic
• 1 tsp. ground cumin
• 1/2 lb. shredded Monterey Jack cheese
• 2 tomatoes, chopped
• 1/2 head shredded lettuce, to serve

Steam tomatillos in saucepan with chicken broth, 1/2 of onion (chopped), garlic and chilies; cook until very soft, allow to cool. Puree in processor until lumpy; add cumin and cook on slow boil until thickened slightly. Soften tortillas, add small amount of shredded chicken to each, roll and place in a baking dish. Pour tomatillo sauce over all; cover with shredded cheese and remaining onion slices. Bake in preheated 350°F oven for 30 minutes until heated through. Serve with shredded lettuce, chopped tomatoes and a few slices of raw onion. Two enchiladas with refried beans and rice is a nice portion. Can add 1 or 2 jalapeno peppers with tomatillos if you like spicy food. Can also be prepared in stages.