Fergie's Green Chicken Enchiladas

I literally thought of this while driving home from work, called the house, had my husband defrost and start the poaching liquid for chicken, and had my son shred the cheese... these were made and in the oven within 20 minutes of me walking through the doors.  the entire casserole was eaten, Fergie Kids were happy!!!

6-10 Tomatillos, Peeled and Rinsed
1 Small Onion
2 Tablespoons Powdered Chicken Bouillon
2 Chicken Breast
1 Package Frozen Spinach, Drained
1/2 Package Low Fat Cream Cheese
1 lb Pepper Jack Cheese, Shredded
1 Dozen Corn Tortillas
Vegetable Oil for Cooking

Peel and rinse your tomatillo ... 

Add the tomatillo and onion to some water, bring to a boil and simmer for 10 minutes... 

Poach the chicken, cool and shred... 

In a large bowl combine the chicken, cream cheese, spinach and 1/2 the shredded cheese... 

Combine well ... 

In the blender mix the tomatillo, onion, and chicken bouillon... blend until smooth... 

Put a little bit of oil in a pan or a skillet and heat the tortillas...

Add some of the mixture... and roll... 

Begin placing your enchiladas... 

Pour the blended sauce...  sprinkle with remaining cheese... 

Bake for 35 minutes... at 375... 

Serve hot !!!