Darrell's Chicken Enchiladas

Boil 2 chicken breasts in water with crushed garlic added until tender. 

Sauté 3 garlic cloves and 1/2 finely chopped onion in olive oil.  Add chopped sweet peppers (any color desired) and 2 diced carrots.  Cook until tender. Add cooked, chopped chicken breasts.

Add one cup tomatillo sauce to skillet and stir.

Put 1/2 cup tomatillo sauce in bottom of a 9x13 baking pan.

Take a 8" flour tortilla and put about 1/4 cup filling down center.  Sprinkle with grated cheddar cheese and roll.  Place in baking pan, edge side down.  Repeat with other tortillas until pan is full, about 8 total.

Pour the remainder tomatillo sauce over all (about 1 1/2 cups).  Scatter grated cheddar cheese over all.

Bake at 325 degrees for 30 minutes, uncovered if you prefer crisper enchiladas; covered if you prefer them soft.

Garnish with sour cream and/or cilantro if desired. 

Serve with rice and beans.

It made for one delicious dinner al la Darrell :o}