I used the tomatillo salsa from Simply Recipes (minus the peppers) as the green sauce. It was good and different than a tomato-based sauce.
1 lb chicken breasts, ground beef, ground turkey or 2 cups cooked beans (or any combination of these)
1/2 onion, chopped
1/2 cup cilantro leaves
juice of 1 lime
1/4 tsp agave nectar
shredded cheese (optional- not Endo Diet friendly, but I put it in the ones for my husband)
at least 8 small tortillas (corn are Endo Diet friendly most of the time)
To make green sauce, remove the papery husks from the tomatillos and rinse. Cut in half and place cut side down on a foil lined baking sheet. Broil for 5-7 minutes or until lightly blackened. Place in food processor with onion, cilantro, lime and agave nectar.
For ground meat, cook onions and garlic for about 5 minutes over medium heat, then add in and brown ground meat. Then mix in half the enchilada sauce.
For chicken, put chicken breasts in a small sauce pan with half the enchilada sauce. Simmer for 1 1/2 hours and then shred chicken.
Preheat oven to 400 degrees. After filling is cooked, light grease the bottom of large casserole or baking dish with olive oil and then coat with half the remaining enchilada sauce. Fill with filling and cheese (if using) and roll enchilada, placing seam side in dish. After all enchiladas are rolled, spread remaining sauce over top and sprinkle with cheese (optional). Bake for 20 minutes or until light browned.