Chicken Enchiladas with Salsa Verde

Ingredients

• 2 (4 oz.) cans chopped green chiles
• 2 1/2 tsp salt
• 1 lb tomatillos (about 5 or 6 six large)
• 1 medium onion, finely chopped (about 3/4 cup)
• 2 fresh jalapeños, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup chicken broth
• 2 Tbs olive oil
• 1 1/2 Cups corn oil
• 12, 6-inch corn tortillas
• 4 cups chicken, cooked and shredded
• 12 oz. shredded cheese (about 3 Cups) Cheddar, Monterey Jack, or combination