Cooking Instructions

• Remove papery husks from tomatillos, rinse well and chop coarsely.
• In a saucepan, sauté onion and garlic in olive oil until soft.
• Add tomatillos, cumin, broth and salt. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from the heat and allow to cool slightly (or longer if making ahead).
• Place chili peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin, seed and core the roasted chili peppers.
• Preheat oven to 350 °F.
• Place tomatillo sauté, roasted chili peppers, lime juice, cilantro and parsley in a food processor and pulse until all ingredients are finely chopped and smooth. Season to taste with salt.
• Pour the salsa verde into a shallow bowl or baking dish. Dip each tortilla in the salsa to soften it. Lay dipped tortilla flat in an ungreased 9" X 13" baking dish and fill each with about a tablespoon of white beans, a tablespoon of cheese, and several slices of Grilled & Ready^® Chicken Breast Strips down the center. Fold the tortilla in thirds over the filling and place seam-side-down in the dish. Repeat with remaining tortillas.
• Pour the remaining salsa verde over the top. Cover the top of the enchiladas with remaining cheese.
• Cover with foil and bake at 350 °F for 30 minutes, until heated through.
• Remove foil and cook for a few more minutes until the cheese is browned and bubbly. Serve enchiladas on a plate topped with shredded lettuce, sour cream and/or guacamole.