Chicken Tomatillo Enchiladas
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 pounds tomatillos, husked
- 2 medium white onions, quartered
- 4 jalapeños, stemmed and seeded, if desired
- 6 cloves garlic, peeled
- 1 cup chopped fresh cilantro
- 8 6-inch corn tortillas, warmed
- 1 cup shredded Monterey Jack cheese, divided
- Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving
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