Enchiladas Verdes

• 12 whole Flour Tortillas
• 1 cup Shredded Monterey Jack Cheese (more To Taste)
• 3 whole Skinless Chicken Breasts
• 2 whole Chipotle Peppers In Adobo Sauce
• 1/2 cups Lemon Juice
• 3 cloves Garlic
• 1/4 cups Olive Oil (more, If Needed)
• 1 teaspoon Salt And Pepper, to taste
• 4 whole Medium-to-large Tomatilloes, Chopped
• 1/2 whole White Onion, Chopped
• 2 whole Jalapenos Seeded And Chopped
• 4 cloves Garlic, Minced
• 3 whole Large Ripe Avocados, Chopped
• 1/2 cups Fresh Cilantro (handful)
• 1/4 cups Lemon Juice
• 1 teaspoon Ground Cumin, to taste
• 1 teaspoon Salt And Pepper, to taste

1. *For detailed instructions and attempts at humor, check out the related link.
2. MARINATE THE CHICKEN:
3. Butterfly the chicken breasts (this will help it marinate and cook faster).
4. Throw chipotles, lemon juice, garlic, olive oil, salt and pepper into a blender.
5. Whir until combined.
6. Pour marinade over chicken breasts in a sealable container.
7. Let sit in the fridge for at least 30 minutes.
8. THE SAUCE: Chop tomatillos, onion, jalapenos, and garlic.
9. Sautee over medium heat until the onions are translucent and the tomatillos get a more earthy color.
10. Chop avocadoes.
11. Put the tomatillo mixture and avocadoes into a blender or food processor.
12. Add cilantro, lemon juice, cumin, salt and pepper.
13. Whir until combined.
14. Take the chicken out of the marinade and shake off the excess marinade.
15. Using a grill, or grill pan, over high heat, cook the chicken a few minutes on each side.
16. Allow chicken to rest briefly.
17. Slice chicken into thin strips.
18. Roll each tortilla around a few strips of chicken, then lay each rolled tortilla in a row in a 9x13 pan.
19. Crowd them close together, itll help them stay closed.
20. Pour sauce over the top of the rolled tortillas.
21. Sprinkle the top of the sauce with monterey jack cheese.
22. Place the dish under a low-heat broiler for 5-10 minutes (depending on your oven).
23. Serve two tortilla rolls (enchiladas) at a time.

flour tortillas, shredded monterey jack cheese, chicken breasts, peppers, lemon juice, garlic, olive oil, salt, tomatilloes, white onion, garlic, avocados, fresh cilantro, lemon juice, ground cumin, salt

Taken from tastykitchen.com/recipes/main-courses/enchiladas-verdes/ (may not work)