Ingredients:
3 boneless, skinless chicken breast halves
1 (14.5 oz) can chicken broth
12 corn tortillas (I prefer Guerrero Brand)
1 recipe Green Enchilada Sauce, recipe follows
3 cups shredded Monterrey Jack cheese (about 12 oz.)
Sour cream, for serving

Green Enchilada Sauce

Ingredients:
1 cup chicken broth
5 medium tomatillos (husked and rinsed)
1 (7 oz.) can diced green chilis, undrained
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 Poblano pepper
1/2 lime juiced
2 tsp sugar
1/2 tsp cumin
Salt and pepper to taste