Chicken Enchiladas With Salsa Verde

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1. 1Step 1: Cook the chicken (about 2 pounds).
2. 2Step 2: Preheat the oven to 375°F.
3. 3Step 3: Make the salsa verde: If using canned tomatillos, rinse and drain them. Place the tomatillos, chopped onion, chopped garlic, serrano chile (seeds removed), and cilantro stems in a food processor and process until smooth.
4. 4Step 4: Do not fry the tortillas; just warm them in a dry skillet.
5. 5Step 5: Assemble the enchiladas: spread some salsa in the bottom of a baking dish. Fill each tortilla with chicken and salsa, roll them up, and place them in the dish. Top with more salsa.
6. 6Step 6: Sprinkle the shredded cheese over the top.
7. 7Step 7: Bake at 375°F for about 15 minutes, until the sauce bubbles and the cheese is melted.