3 boneless, skinless chicken breasts, cooked and chopped coarsley
1/2 medium onion, chopped
2 cloves garlic, minced
5 Roma tomatoes, chopped
3 (fresh jalapeno peppers, seeded and chopped, optional)
1/2 cup olive oil
salt and freshly ground pepper to taste
1 1/2 lb tomatillos, cleaned
1/2 bunch fresh parsley, chopped
3 avocados, split and pit removed
1 T sugar
1 pkg. small corn tortillas
1/2 lb Monterey Jack cheese, shredded
Place chopped chicken meat in a large skillet with the onion, garlic, tomatoes, (jalapeno), olive oil, salt and pepper, cook over medium heat until just warm, stir cheese. Meanwhile, cover the tomatillos with water in a saucepan and bring to a boil, simmer until tender. Strain the tomatillos, chop coarsley and place in a blender with the parsley, avocados sugar and a little salt, blend well.
Slightly moisten the tortillas, one at a time, on both sides with water. Place in a skillet and warm until they are pliable, about 30 seconds on each side. Place about 2 tablespoons full of chicken filling in the warmed tortilla, roll and place in a baking dish wiht the seam side down. Repeat until all the filling is used. Pour the tomatillo sauce over the rolled enchiladas, cover and bake in a 350 degree oven for 15 minutes, remove the cover and bake for an additional 15 mintues or until the enchiladas are heated through.