Sauce
1 1/4 pounds fresh tomatillos
2 fresh jalapeno peppers
1/2 large onion, finely chopped
1 large garlic clove, minced
1 tablespoon vegetable oil
2 cups chicken broth
1/4 teaspoon salt

Enchiladas
2 boneless, skinless chicken breasts
2 tablespoons minced onion
1/4 teaspoon salt
1/2 tablespoon vegetable oil
Monterey jack cheese, shredded
Sour cream

To make the sauce bring a medium pan of water to boil. Husk and wash tomatillos and seed the jalapenos and sliced off stems. Add these to the boiling water and cook 10 minutes. Drain. Put into food processor with onion and garlic and process to coarse puree.

In large skillet, heat vegetable oil over medium heat, add puree and simmer 2 minutes. Add salt and broth and simmer 15 minutes, stirring occasionally. Keep warm.

To make enchiladas, place chicken in saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until cooked through. Drain and cool slightly. Shred chicken and set aside.

Lightly cook onion in oil until limp. Combine onion with cooled chicken, salt and 1/4 cup of tomatillo salsa. Add 3/4 cup of salsa on bottom of large casserole dish and spread evenly over bottom. Place 1 corn tortilla at a time in pan of salsa for 30 seconds, then turn over with tongs to soften. Place a couple of spoonfuls of chicken in tortilla and roll up and place in casserole. Finish stuffing tortillas. Spoon remaining salsa over the enchiladas. You can top with shredded Monterey jack cheese, if desired. Bake at 350 degrees F for 15 minutes, or just long enough to get it hot throughout and melt the cheese.

Serve with sour cream or crema.