Ingredients

TOMATILLO SAUCE

4 cups water

1 teaspoon salt

1 pound (about 12) medium  tomatillos, husks removed

2 medium (1 1/2 cups)  onions, chopped

2 teaspoons finely chopped fresh garlic

2 (4-ounce) cans diced green chiles

2 teaspoons canned jalapeño chile peppers, chopped

1 cup chicken broth

1/4 cup chopped fresh cilantro

ENCHILADAS

1 cup vegetable oil

10 (6-inch) corn tortillas

3 cups shredded cooked chicken

 16 (3/4-ounce) slices Land O Lakes® Deli White American, cut into quarters

TOPPING

Chopped tomato, if desired

Chopped fresh cilantro, if desired

Directions 

Place water and salt in 3-quart saucepan. Bring to a boil over medium heat; add tomatillos. Cook 10-12 minutes or until tender. Drain; cool 10 minutes. 

Combine cooked tomatillos, onion and garlic in 5-cup blender container. Cover; blend 1-2 minutes or until smooth. 

Combine tomatillo mixture, green chiles, jalapeño peppers and chicken broth in 10-inch skillet. Cook over medium heat 4-5 minutes or until bubbling. Reduce heat to low; continue cooking, stirring occasionally, 8-10 minutes or until slightly thickened. Stir in cilantro. 

Heat oven to 375°F. Heat oil in 10-inch skillet over medium heat. Using tongs, dip tortillas in oil a few seconds to soften. Place onto paper towels to drain. 

Spread 1 cup tomatillo sauce in bottom of greased 13x9-inch baking dish.

Spread 1 tablespoon tomatillo sauce onto each tortilla. Layer about 1/3 cup chicken and about 3 pieces cheese on lower third of each tortilla; roll up tortilla.

Place into prepared pan, seam-side down. Pour remaining sauce evenly over enchiladas. Spread remaining slices of cheese evenly over top. 

Bake 15-20 minutes or until sauce is bubbly and enchiladas are heated through. 

Garnish with chopped tomato and cilantro, if desired.