Chili Verde Chicken Enchiladas

Ingredients

• FOR THE CHICKEN ENCHILADAS:
• 1 Tablespoon Grapeseed Oil (or Olive Oil)
• ½ whole White Onion, Sliced
• 4 whole Bell Peppers, Color Of Choice, Stem And Seeds Removed Then Sliced
• 3 whole Boneless, Skinless Chicken Breasts
• ½ teaspoons Paprika
• 1-½ teaspoon Chili Powder
• ½ teaspoons Salt
• 10 whole Tortillas Of Choice (I Used Whole Wheat)
• 8 ounces, weight Jack Cheese, Grated
• Optional Garnishes: Green Onion, Guacamole, Sour Cream (or Plain Yogurt)
• FOR THE SALSA VERDE:
• 2 pounds Tomatillos, Shucked And Rinsed Well
• 4 cloves Garlic, Skin On
• ½ whole White Onion, Roughly Chopped
• ½ cups Cilantro Leaves
• 1 Tablespoon Fresh Lime Juice
• ¼ teaspoons Sugar
• 1 can (4 Oz. Size) Diced Green Chilies

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