3 Cups shredded, boiled chicken breast
12 corn tortillas
2 Cups grated Swiss cheese
Green Chili Sauce:
2 Cups (four 4 oz cans) green chilies
2 Cups (one 8-12 oz can) tomatillos (drain half the juice)
¼ Cup dry parsley
½ Cup onion (medium onion sliced into quarters)
2 cloves garlic
1-6 fresh jalapeños (1-2 mild, 3-4 medium, 5-6 hot)
salt and pepper to taste
½ Cup olive oil
Put green chilies, tomatillos, parsley, onion, garlic, and jalapeños into blender. Blend to a purée. Add salt and pepper as needed. Heat oil in skillet. Add puréed sauce and cook about 4 minutes, stirring constantly.
Lightly toss chicken with ~¾ Cup sauce. Dip each tortilla in remaining sauce, spoon ¼ Cup of chicken mixture down center and roll up. Place enchiladas, open edge down, in a baking dish, then spoon the last of the sauce over them. Top with grated cheese.
Heat oven to 400º and cook until thoroughly heated (about 10 minutes). Cool ~5 minutes before serving.