Fresh Green Enchiladas

I love home made green salsa......

tomatillos, cilantro, green onions, and serano chili's.

First chop off the stems of one bunch of cilantro and give it a good rinse.

Into the processor it goes, process on high till minced well.

Chop the dark green ends of one bunch of green onions. Add to the minced cilantro and process on high again till well minced.

Chop the rest of the onion and set aside.

Clean one serrano chili, (these are very mild) completely de-seed and pull out as much of the white membrane as possible. Dice and add to the processor. Wash your hands before touching your eyes.

Tomatillos look like a green tomato with a green papery cover, if you're not familiar with them.

Pull off and discard the papery cover and stem and dice them up seeds and all.

Add the tomatillos to the rest of the mixture and process on high till smoothly minced. Add 1 teaspoon each of sea salt, granulated garlic and cumin. Add some red pepper flakes to taste if you want it hotter.

I used 6 boneless, skinless chicken thighs, diced.

I like to use whole wheat tortillas, which are low carb, high fiber.

Add some diced chicken and jack cheese.

Roll them up and line them into a square baking dish.

Cover them with the fresh green salsa.

Top with jack cheese and the remaining onions. Bake 350 for 20-30 minutes.

Sooooo good!

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