Traditional shredded chicken wrapped in corn tortillas with a tangy tomatillo sauce.
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Place tomatillos and jalapeños on a baking sheet and broil for 5-7 minutes until charred and softened.
Transfer charred vegetables to a blender with garlic, cilantro, onion, and chicken broth; blend until smooth.
Heat a tablespoon of oil in a skillet, pour in the blended salsa, and simmer for 10 minutes to thicken; season with salt.
In a bowl, mix the shredded chicken with 1/2 cup of the prepared salsa and 1/2 cup of the shredded cheese.
Lightly fry each corn tortilla in a small amount of oil for 5 seconds per side to make them pliable without breaking.
Dip a tortilla into the salsa, fill with the chicken mixture, roll tightly, and place seam-side down in a 9x13 baking dish.
Pour the remaining salsa verde over the rolled tortillas and top evenly with the remaining Monterey Jack cheese.
Bake at 375°F (190°C) for 20 minutes until the cheese is bubbly and slightly golden on the edges.
