Chicken Tomatillo Enchiladas

These are so delicious even my husband loves them. Can you believe he's not a huge chicken fan??

1 rotisserie chicken, removed from bones
1 lb tomatillos, husk removed
1 cup onion, chopped
1 can green chillies
2 cups white cheddar or monterrey jack cheese
10 corn tortillas
2 tsp salt
2 tbsp ground cumin

2 tbsp olive oil
sour cream

In a pot of water boil tomatillos until their color darkens. Make sure u flip them over during boiling. You may have to set a pan lid (one that is smaller than the pan you are using) on top of the tomatillos to keep them from turning back over, they are wiley little buggers!
Saute the onions in 2 tbsp of olive oil.
In a blender, place the softened tomatillos, the onions, and the green chillies along with 1/2 cup of the water from the tomatillos.Add 1 tbsp cumin. Blend well.
In the pan you sauteed the onions in heat each tortilla slightly. This will make the tortilla easier to manipulate and less likely to crack when you stuff them.
Shred the chicken & sprinkle it with 1 tsp salt & 1 tbsp cumin. Place some chicken on each top of each tortilla and roll them up. Line these in a rectangular pan. Cover enchiladas with tomatillo sauce, then top with cheese. Bake for 30 minutes at 350.