Make Tomatillo Sauce:

1. Preheat oven to 400ºF.
2. To a baking sheet add tomatillos, onion, garlic cloves and jalapeno.
3. Drizzle with 1 teaspoon of olive oil and salt & pepper.
4. Roast vegetables for 25 minutes. Set aside and let cool for 5- 10 minutes.
5. Add vegetables to a blender along with fresh cilantro, greek yogurt, lime juice and 1 teaspoon of olive oil. Blend until smooth, season to taste with salt and pepper. Add water or chicken broth to thin out if desired.

Make Enchiladas:

1. Reduce the temperature of oven to 350ºF.
2. To a large bowl add shredded chicken, 1/4 cup of Monterrey jack cheese, cumin and smoked paprika, mix everything together.
3. In a 9×13 baking dish, spread 1/4 cup of creamy tomatillo sauce on bottom. (this will keep the enchiladas from sticking to the bottom).
4. Wrap corn tortillas in a wet paper towel and place in the microwave for 2-3 minutes. (the tortillas are more pliable when they are warm)
5. Add 1/4 cup of the chicken mixture to the end of the warmed corn tortilla. Gently roll the tortilla and place in prepared baking dish seam side down. Repeat process with the remaining tortillas.
6. Pour the remaining creamy tomatillo sauce over the top. Cover with tin foil.
7. Place enchiladas in oven and bake for 15 minutes.
8. Remove enchiladas from the oven and top with remaining cheese. Bake another 5 minutes, or until cheese is melted and gooey.
9. Garnish with desired toppings.