GREEN

Peel the husk away from the tomatillos and rinse off any residue.

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Cut them into quarters and transfer to a saucepan.

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Add onion, garlic, jalapeños, and water and bring to a boil.

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Cook until fork-tender.

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Transfer the vegetables to a food processor.

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Blend until smooth, then add in cilantro, salt, and pepper.

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Blend once more until smooth.

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For the enchilada filling, add shredded chicken, grated Monterey Jack cheese, and a ½ cup of tomatillo sauce to a bowl and stir to combine.

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Spread a thin layer of sauce over the bottom of a baking dish.

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Add about 3 Tablespoons of filling to each tortilla.

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Lined them up, seam-side down in the casserole dish.

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Add more sauce on top.

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Sprinkle with grated cheese and bake for 30 minutes.

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Serve and enjoy!

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