Chicken Enchiladas Verde

• 22 ounces Tyson(R) Grilled & Ready(R) Chicken Breast Strips
• 12 whole tomatillos
• 1/2 cup onion chopped
• 2 cloves garlic chopped
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1 cup chicken broth
• 1 salt to taste
• 2 jalapeno peppers roasted, peeled, seeded and chopped
• 2 tablespoons lime juice fresh
• 1/4 cup cilantro
• 1/4 cup parsley
• 10 corn tortillas
• 1 cup white beans cooked, optional
• 2 cups Mexican cheese blend grated
• 1 lettuce shredded, optional
• 1 sour cream optional
• 1 guacamole optional

1. Remove papery husks from tomatillos, rinse well and chop coarsely.
2. In a saucepan, saute onion and garlic in olive oil until soft.
3. Add tomatillos, cumin, broth and salt. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from the heat and allow to cool slightly (or longer if making ahead).
4. Place chili peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin, seed and core the roasted chili peppers.
5. Preheat oven to 350u0b0F.
6. Place tomatillo saute, roasted chili peppers, lime juice, cilantro and parsley in a food processor and pulse until all ingredients are finely chopped and smooth. Season to taste with salt.
7. Pour the salsa verde into a shallow bowl or baking dish. Dip each tortilla in the salsa to soften it. Lay dipped tortilla flat in an ungreased 9" X 13" baking dish and fill each with about a tablespoon of white beans, a tablespoon of cheese, and several slices of Grilled & Ready Fully-Cooked Chicken Breast Strips down the center. Fold the tortilla in thirds over the filling and place seam-side-down in the dish. Repeat with remaining tortillas.
8. Pour the remaining salsa verde over the top. Cover the top of the enchiladas with remaining cheese.
9. Cover with foil and bake at 350u0b0F for 30 minutes, until heated through.
10. Remove foil and cook for a few more minutes until the cheese is browned and bubbly. Serve enchiladas on a plate topped with shredded lettuce, sour cream and/or guacamole.

tyson, tomatillos, onion, garlic, olive oil, cumin, chicken broth, salt, peppers, lime juice fresh, cilantro, parsley, corn tortillas, white beans, sour cream, guacamole optional

Taken from www.yummly.com/recipe/Chicken-Enchiladas-Verde-9063853 (may not work)