Create a flavorful salsa verde sauce for chicken enchiladas using a food processor. Blend together tomatillos, jalapenos, garlic, cilantro, and lime juice until smooth. Cook chicken breasts and shred them. Mix the shredded chicken with the salsa verde sauce and roll it in corn tortillas. Top with cheese and bake until bubbly and golden. Serve with rice and beans for a satisfying dinner.
