Ingredient:

• VERDE SAUCE:
• 2 pounds tomatillos, husked
• 1/2 medium onion, cut into wedges
• 1 serrano pepper, seeded
• 3 garlic cloves
• 1 cup fresh cilantro leaves
• 1 teaspoon salt
• ENCHILADAS:
• 2-1/2 cups shredded cooked chicken breast
• 2 cups shredded Monterey cheese, divided
• 1/4 cup chopped onion
• 1/2 teaspoon ground cumin
• 12 corn tortillas (6 inches)
• Diced avocado, sour cream and fresh cilantro, for topping