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To Prepare the salsa verde:
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Put your oven on the broil setting.
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Remove the outside shell from the tomatillos and wash them very well (they will feel waxy and sticky but this is normal).
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Cut the tomatillos in half and place them cut-side down on a foil- or parchment paper-lined baking sheet.
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Wrap 4 cloves of garlic (with the skins on) in aluminum foil and place it on the baking sheet with the tomatillos.
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Place baking sheet in the oven for 8-10 minutes (depending on the strength of your broiler) or until the tomatillo skins are browned and juices are seeping out of them.
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Use tongs to put the tomatillos into a blender (or food processor).
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Unwrap the garlic cloves and place them in the blender along with the rest of the salsa ingredients.
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Blend until smooth.
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Set salsa aside while youre preparing your enchiladas.
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This step can be done ahead of time and you can keep the salsa in the refrigerator until you make the enchiladas.
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For the chicken enchiladas:
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In a saute pan, heat about a tablespoon of grapeseed oil over medium heat and add the sliced onion.
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Saute the onion about 5 minutes before adding the sliced bell peppers.
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Continue sauteing until bell peppers are softened and onion begins turning brown.
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Remove pan from heat.
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Season the chicken breasts with the paprika, chili powder and salt.
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If you have the time, allow the meat to sit with the seasoning for 15 minutes.
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The chicken can also sit covered in the refrigerator overnight if desired.
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If using a grill, heat it up over medium-high heat.
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Add the chicken to the hot grill and grill on one side for 3 minutes on one side before flipping to the other side.
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Continue to flip chicken every 2 minutes until cooked all the way through.
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This should take about 10-12 minutes total, depending on the thickness of your chicken.
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Be careful not to over-cook.
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To assemble: Preheat the oven to 400 F.
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Add 1/8 cup to 1/4 cup salsa to the bottom of a 9x13 or similar casserole dish.
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Add desired amount of chicken and peppers to a tortilla and roll it up tightly.
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Put it into the dish, seam side down.
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Repeat for the remaining tortillas, packing the enchiladas tightly together in the dish.
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Drizzle desired amount of salsa verde on top (you may have some leftover salsa, but I used the whole batch), followed by the jack cheese.
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Bake enchiladas in the oven 20 minutes until cheese is melted.
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Then bump the oven up to the broil setting and broil 3-5 minutes until the cheese is golden brown and slightly crispy.
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Garnish with your favorite toppings: green onion, guacamole, sour cream (or plain yogurt).
