for the salsa verde:
2 lbs tomatillos
2 jalapenos (but next time I'll use serranos because it wasn't spicy enough for me)
1/2 small white onion chopped
1 clove of garlic
1/4 cup cilantro
simmer the tomatillos and chilis for about 15 min, till the color just changes but are still in tack, add to a blender with the rest of the ingredients and blend until smooth.
for the enchiladas:
shredded chicken (I used leftover from a Sunday roaster)
shredded cheese (I used monteray jack)
fry the tortillas in shallow oil for about a min to soften so they are easier to roll fill with chicken, add to a baking dish and top with a good amount of the salsa top with cheese and bake about 20-30 min.
shredded lettuce, diced tomatoes, chopped green onion, diced jalapeno, chopped cilantro, sliced avocado and sour cream thinned out with a little milk. This dish is so refreshing its hard to stop eating them!!!!
* if you can find fresh tortilla they are so much better than the stale one I find in the grocery store
** homemade tortillas are my next kitchen adventure