Enchiladas

2 large chicken breasts

half an onion

2 cloves garlic

1 lime, halved

2 sprigs cilantro

palm full of salt

1 tablespoon oil

Flour tortillas

2 cups salsa verde

1 ½ cups shredded white cheddar cheese

1 cup sweet corn

Place the chicken breasts in a medium size pot. Add the onion, whole garlic cloves, lime halves, cilantro, and salt. Fill with enough water to cover the chicken breasts. Poach on the stove for about ten minutes until the chicken is cooked. Remove the chicken, shred with two forks, and set aside. Grease a baking dish with the oil. Pour some of the salsa onto a plat. Place each tortilla in the salsa and fill with a little chicken corn and shredded cheese. Fold and place seam side down in the baking dish (refer to the video). Repeat until all the ingredients are gone except a little cheese and salsa. Top with the remaining salsa and sprinkle with cheese. Bake for 20 minutes covered with foil at 350 degrees F.  Broil uncovered for a few minutes.