Pepper Jack Enchilada's with Tomatillo Sauce

Photos coming soon!
Mandi has been craving a good enchilada so I made them for her. I home made the tomatillo sauce from fresh tomatillos. The chicken I used I marinated in seasonings, fresh squeezed lime and orange juice, lime and orange wedges. The flavor was amazing.

Whats in it:

Chicken marinade. Marinates 4 chicken breasts depending on size
1. 2 oranges cut into wedges squeezed and rinds put in, 1 limes same as oranges, 1 tbsp sazon tropical, 2 tsp ground black pepper
Marinate for 3-4 hours
Cook chicken on grill or grill pan until done, shred

Tomatillo Sauce:
2 tbsp canola oil
2 medium sweet onions
5 large jalapeno
1 cup chicken broth
3 1/2 cups fresh tomatillos diced
3 tbsp lime juice
2 tbsp oregano
1 tbsp cumin
sea salt to taste

Cooking:
1. Heat oil on medium heat, add onions and cook until tender. Stir in jalapeno, chicken broth, tomatillos, lime juice, oregano, and cumin. Bring to a boil, reduce heat, simmer uncovered for 25 minutes, use blender or immersion wand and blend well until smooth.
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The Enchilada:
4 cups shredded chicken
3-4 cups grated good quality pepper jack, I used Cabot brand
2 large cubanelle peppers cut into 1/2 inch pieces and sauted in olive oil
Sea salt and black pepper to taste
6 medium flour tortillas
tomatillo sauce
sour cream
cilantro
white rice- cook as the enchiladas are baking
refried beans

Cooking:
1. Fill the tortillas with, the chicken, some rice, and some beans. Place seem down in a lightly oiled baking dish. Cover with pepper jack cheese and bake on 350 until the cheese has melted and the insides are hot. Plate and cover with hot tomatillo sauce. Garnish with cilantro.

Enjoy!