Green Enchiladas

Ingredients

• 3 chicken breasts
• 30 corn tortillas
• 1 lb low fat Oaxaca cheese
• 1 lb fresh tomatillo
• 1 lb fresh green jalapeno peppers
• 1 bunch cilantro
• 1 head romaine lettuce
• 3 Tbsp Knorr chicken boullion
• 2 cloves garlic
• 1 white onion

Instructions

Cook the chicken and shred into thin pieces. Wash peppers & tomatillos; boil until soft. To make green salsa; blend peppers, cilantro, lettuce, boullion and garlic in an electric blender. Pour sauce into a medium sauce pan and bring to a boil. Shred the cheese. Warm the tortillas in a warm pan. Fill each tortilla with chicken, roll and place in a rectangular Pyrex dish. Pour the green sauce over the rolled enchiladas, sprinkle with cheese. Bake in a 400 degree oven until the cheese has completely melted.