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 for 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 for 2 minutes.
Add salt and broth and simmer for 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 for 15 to 20 minutes
until cooked through. Drain and cool slightly. Shred chicken and
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 spoonsful
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.
350 degrees F for 15 minutes, or just long enough to get it hot
throughout and melt the cheese.