First day...

Today was a lazy day. I figured it being the first day of summer, we would just lounge around the house. My youngest three went to their father's tonight, but oldest son and I made enchiladas verde. I am terrible at making recipes, but here is my best shot:
Enchilada Sauce:

1 lb. tomatillos (green husk tomatoes)

1-2 serrano peppers (milder than jalapeños)

½ cup white onion, diced

¼ cup chicken broth

Salt to taste

Boil tomatillos and serrano peppers for 7-10 minutes until tomatillos darken in color and prick easily with a fork. Drain tomatillos and peppers and transfer to blender. Add chicken broth and blend. Mix in onion and salt.

Enchiladas Verde

Serves 4

2 boneless skinless chicken breasts, cooked and shredded

½ cup onions, diced

2 tsp. minced garlic

½ cup shredded cheddar cheese (for filling)

enchilada sauce

6 corn tortillas

½ cup shredded cheddar cheese (for topping)

Preheat oven to 350 degrees Fahrenheit. In a small skillet over med-high heat, saute onions and garlic for approximately 3 minutes or until onions are translucent. Remove from heat. In another skillet heat corn tortillas, one at a time, over medium heat, until warm. In each tortilla spoon an even mixture of chicken, onions and garlic, and shredded cheese. Roll shut and place closed side down into a 13 x 9 baking dish. Pour enchilada sauce over enchiladas, covering them completely. Bake for 20 minutes or until sauce bubbles. Sprinkle ½ cheese on top of enchiladas and bake for 5 more minutes or until cheese is melted. Serve with rice and refried beans.  

If you try it, make sure to tell me how it came out. :)