Chicken and Tomatillo Enchiladas

1 1/2 lbs. chicken breast
2 lbs. tomatillos- husked, halved
2 jalapeños- cored, seeded
2 white onions
8 cloves garlic

Grease ovenware place chicken on one side other side put vegetables. Sprinkle with salt and pepper. Bake at 350° for 25-30 minutes.

1 avocado
1c cilantro
corn tortillas
1 1/2c Monterey Jack cheese
garnish- cilantro, sour cream, lime wedge

Shred cooked chicken. Put roasted vegetables in blender. Add avocado and cilantro. Blend. Pour 1/2 mixture into casserole dish. Dredge tortillas in vegetable cilantro mixture and coat both sides. Put chicken and cheese into tortilla and place seam side down. Continue until chicken is used up. Pour remaining sauce on top. Add cheese and bake at 350° for 25-30 minutes. Garnish with chopped cilantro, sour cream, and lime wedges.