Enchiladas Pollo Verde

• 2 chicken breasts
• 1 onion
• 3 peppercorns
• 1 lb tomatillo, fresh
• 1 clove garlic
• to taste oil
• 1 tablespoon olive oil
• 6 corn tortillas
• to taste monterey jack cheese, shredded

1. Place chicken in saucepan cover with water.
2. Add 1/4 of onion, salt to taste and peppercorns.
3. Simmer 45 minutes.
4. Cool chicken in broth.
5. Drain, reserving 1/4 cup broth.
6. Bone and shred chicken.
7. Wash husked tomatillos and place in medium sauce pan.
8. Add 1/2 inch water.
9. Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender.
10. Drain and cool slightly.
11. Place cooked tomatillos, remaining onion and garlic in blender and puree.
12. Heat olive oil in medium saucepan.
13. Add tomatillo mixture, reserved broth and 1/2 tsp. salt.
14. Simmer covered 15 mins.
15. Soften tortillas in oil.
16. Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce.

chicken breasts, onion, peppercorns, clove garlic, oil, olive oil, corn tortillas, cheese

Taken from www.food.com/recipe/enchiladas-pollo-verde-1527 (may not work)