Chicken & Tomatillo Sauce Enchiladas

• 4 cups water
• 1 teaspoon salt
• 1 pound (about 12) medium tomatillos, husks removed
• 2 medium (1 1/2 cups) onions, chopped
• 2 teaspoons finely chopped fresh garlic
• 2 (4-ounce) cans diced green chiles
• 2 teaspoons canned jalapeno chile peppers, chopped
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro
• 1 cup vegetable oil
• 10 (6-inch) corn tortillas
• 3 cups shredded cooked chicken
• 16 (3/4-ounce) slices Land O Lakes Deli White American, cut into quarters
• Chopped tomato, if desired
• Chopped fresh cilantro, if desired

1. Spread 1 cup tomatillo sauce in bottom of greased 13x9-inch baking dish.
2. Spread 1 tablespoon tomatillo sauce onto each tortilla.
3. Layer about 1/3 cup chicken and about 3 pieces cheese on lower third of each tortilla; roll up tortilla.
4. Place into prepared pan, seam-side down.
5. Pour remaining sauce evenly over enchiladas.
6. Spread remaining slices of cheese evenly over top.
7. Bake 15-20 minutes or until sauce is bubbly and enchiladas are heated through.
8. Garnish with chopped tomato and cilantro, if desired.

water, salt, onions, fresh garlic, green chiles, jalapeno chile peppers, chicken broth, fresh cilantro, vegetable oil, corn tortillas, chicken, white american, tomato, fresh cilantro

Taken from www.landolakes.com/recipe/1373/chicken-tomatillo-sauce-enchiladas (may not work)