Chicken & Tomatillo Enchiladas

eatingwell.com

Wayne

1 pound boneless, skinless chicken breast

1 teaspoon salt, divided

¼ teaspoon ground pepper

2 pounds tomatillos, husked

2 medium white onions, quartered

4 jalapeños, stemmed and seeded, if desired

6 cloves garlic, peeled

1 cup chopped fresh cilantro

8 6-inch corn tortillas, warmed

1 cup shredded Monterey Jack cheese, divided

Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving

Directions at eatingwell.com

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