Chicken Enchiladas Verde

I make this recipe a lot, and every time it's different.  There are times where I will spend the time making each one of the ingredients and ensuring that the whole dish is homemade, and then there are other times that I use a rotisserie chicken and jarred salsa Verde.  It all depends on what kind of mood I'm in, however, it always tastes the best when everything is homemade as opposed to store bought.  If you don't like spice, then I would recommend using only 1 or 2 jalapenos for the salsa and omitting the pepper jack cheese from the recipe.

Ingredients:

3 chicken breasts
3 jalapenos
1 head of garlic
1 lb tomatillos
1 lime, juiced
6 oz plain Greek yogurt
1/2 teaspoon cumin, separated
6 flour tortillas (enchilada or burrito size)
2 cups Mexican blend cheese, shredded
1 cup pepper jack cheese, shredded
1 medium yellow onion
1/3 cup chopped cilantro

Directions:

Begin by preheating oven to 375 degrees and baking chicken.  Sprinkle the chicken with salt, pepper, and 1/4 teaspoon cumin before placing in the oven.  While the chicken bakes, prepare the salsa Verde ingredients by peeling and quartering the onion, removing the caps from the jalapenos, and removing the husks from the tomatillos and rinsing.  Toss the vegetables with salt, pepper, and olive oil and place in the oven with the chicken.  Bake for about 40 minutes, or until the chicken is cooked and the vegetables are soft.

Prep the garlic by removing the loose paper around the bulb, cutting the top, and drizzling with olive oil.  Wrap in foil and place cut side up in the oven with the other ingredients.

 The garlic is done once it is soft to the touch and can be squeezed in the foil.  Once all of ingredients have cooked, remove from the oven.  While the chicken cools, finish preparing the salsa.  Chop the vegetables, squeeze the juice of 1 lime, squeeze the garlic from it bulb and mash, add the cilantro and remaining cumin.  Salt as desired.  Mix all ingredients together.

In a large bowl, shred the chicken and add the Greek yogurt, half of the salsa Verde, 1 cup of the Mexican blend cheese, and 1/2 cup of pepper jack cheese.  Mix until all ingredients are well combined.

Fill each of the tortillas with some of the mixture and roll up, leaving the end open.  Top with the remaining salsa and top with the rest of the cheese.  Bake uncovered at 350 degrees until the cheese is melted and slightly brown.