Chicken Enchiladas Cassarole Style

Chicken Thighs
Tomatillos
Onion
Garlic powder
Salt
pepper
Chicken Bullion
Jalepenos
cilantro
CornTortillas
Cheese (cheddar or colby jack)

Preheat oven to 450 when you are assembling the enchiladas

Simmer the chicken thighs with everything but the tomatillos and jalepenos and cilatro. till they fall apart then pull out the chicken and set aside to cool so that you can shred it. add the tomatillo and jalepeno to the chicken broth.  Boil until the tomatillo begin to burst.  remove the jalapenos and set them aside add the tomatillos and broth to a blender and grind down to sauce consistency. Add one Jalapeno at a time until the sauce is as spicy as you like when it is at your desired flavor add the cilantro and blend again to incorporate the cilantro.
Layer the tortillas shredded chicken cheese and sauce like lasagna and bake at 425 until golden brown.