Jose's Chicken Enchiladas with Salsa Verde

Salsa Verde:

12 Tomatillos (about 2 lb) skinned and washed

2 Fresh jalapenos washed and stemmed

¼ cup Onions (about ¼ medium onion)

1 Clove fresh garlic

1 teaspoon Salt

½ Avocado (peeled and seeded)

4 stems Fresh cilantro (stems removed)

In a large sauce pan, add tomatillos and jalapenos, cover with water cook on high, just until tomatillos start to split.

Drain water and let cool slightly.

In a food processor add tomatillos, jalapenos and remaining ingredients and pulse until smooth. Adjust salt to taste.

Fiesta Chicken:

2 lb Chicken breast

1 teaspoon Salt + 2 teaspoons

¼ teaspoon Garlic powder

1 Bay leaf

1/8 teaspoon White pepper

¼ medium onion

1 stick celery

10 oz crushed tomato

8 corn tortillas

¼ cup shredded Monterey Jack cheese for garnish

In a large sauce pan, add chicken breast, 1oz salt, bay leaf, onion and celery stick, cover with water and cook on high until chicken is done.

Drain ½ of water from chicken and add remaining ingredients stir, shred and heat on medium for 5 minutes.

To serve:

Soften tortillas, add 2-2 ½ oz of hot shredded chicken, top with warm tomatillo sauce and heat in oven for 5 minutes.

Top with Monterey Jack cheese and heat for another 5 minutes.