Green Enchiladas

Ingredients:
*10 tomatillos (remove stems and boil until they are a transparent green, about 5 minutes)
*bunch of cilantro
*3 to 6 serrano peppers (6 will make it pretty hot, a bit too hot for me. Apparently, even 4 is too hot for Cory)
*chicken bouillon (powder form) (she didn't say how much...maybe 2 tsp or less)
*4 green onions
*1 jalapeño (optional) (I did not use this)
*1 normal sized cream of mushroom

I toast all the peppers and onions on the grill or on a pan to get them nice and dark. Take off the stems and throw in the blender with everything else listed above. Add the chicken bouillon and some salt to taste.

For this part you need:
*corn tortillas
*shredded cheese (I prefer munster, but also tastes good with colby jack)
*cooked chicken, shredded (probably 3-4 chicken breasts)

I then use a casserole dish and begin the first layer with tortillas, then on top of that shredded chicken and cheese and some of the salsa. Repeat until you have the desired amount of layers. Pour remaining salsa on top of the last layer of tortillas (remaining salsa should be about 60% of the original amount). Sprinkle another layer of cheese on top and stick in the oven at 350 for 15 minutes.

I'm sure you could also put chicken, cheese, and sauce inside individual tortillas and roll them up and then pour the remaining sauce and cheese and top.  We used flour tortillas and it was amazing!