Creating Chicken Enchiladas with Salsa Verde involves a few simple steps. Follow this detailed guide to achieve delicious results:

Step 1: Prepare the Salsa Verde

1. Boil the Tomatillos: In a medium pot, bring water to a boil. Add tomatillos and cook until soft, about 5 minutes.
2. Blend the Ingredients: In a blender, combine boiled tomatillos, jalapeños, cilantro, lime juice, white onion, garlic, and salt. Blend until smooth.
3. Adjust Seasoning: Taste the salsa verde and adjust seasoning if necessary. Set aside.

Step 2: Prepare the Chicken Filling

1. Cook the Onions and Garlic: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
2. Combine with Chicken: Add shredded chicken to the skillet. Season with salt and pepper, stir well to combine. Remove from heat.

Step 3: Assemble the Enchiladas

1. Warm the Tortillas: Lightly oil a skillet and warm each tortilla for about 30 seconds on each side until pliable.
2. Fill the Tortillas: Place a portion of chicken filling and shredded Monterey Jack cheese in the center of each tortilla.
3. Roll the Tortillas: Tightly roll each tortilla and place seam-side down in a greased baking dish.

Step 4: Bake the Enchiladas

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Add Salsa Verde: Pour the salsa verde evenly over the rolled tortillas in the baking dish.
3. Top with Cheese: Sprinkle the remaining Monterey Jack cheese over the salsa-covered tortillas.
4. Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

1. Garnish and Enjoy: Remove the enchiladas from the oven and let them cool slightly. Garnish with sour cream, avocado slices, fresh cilantro, and queso fresco before serving.