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In a heavy skillet sauce onions in olive oil. Add tomatillos and
chopped chiles and sauce gently several minutes. Add the stock,
garlic, and salt and bring to a boil. Simmer about 30 minutes,
uncovered, until the sauce has reduced and thickened. Remove from
heat and stir in cilantro. Process in batches in a food processor until
smooth.
To make enchiladas, heat come coconut oil in a pan and run each
corn tortilla through hot oil to make soft.
Inside tortilla put sautéed onions, chopped chicken, Monterey Jack
cheese, shredded, and a little sauce. Roll up and put in 9 x 13 pan
and repeat until it is full. Cover enchiladas with the rest of green
sauce and Monterey jack Cheese. Cook at 350 until bubbly.
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