1 Rotisserie chicken
12 White corn tortillas
Monterrey Jack cheese
1 lb. tomatillos
½ purple onion
2 Serrano peppers
1 can chicken broth
Seed the Serrano peppers and steam to soften.
Shuck and wash the tomatillos. Place on foil in oven with purple onion and steamed and deseeded Serrano peppers. Broil for 7-10 minutes until soft. Place all broiled items in the blender and mix with ½ C chicken broth. Let sit.
Shred the chicken into a bowl with Monterrey jack cheese. Warm the tortillas for 20 seconds in microwave. Wrap the enchiladas and place in a baking pan. Brush the enchiladas with olive oil. Broil until tops are light brown. Take the enchiladas out of the oven cover with tomatillo sauce and more cheese. Broil for another 3-5 minutes. Remove and serve.
**Provided by: Prissy Huntley**