Yes, I know “red tomatillos” is non sense talk. Tomatillos are green! But when you can't find tomatillos in the winter in New York, improvise. In this case, I used regular red tomatoes in this recipe and the results were (I have to say) pretty spectacular.
For the enchiladas, I used flour tortillas, chicken cut in strips with lemon juice, cumin, lots of garlic, and salt and pepper. After the chicken is cooked through, pile into tortillas, add lots of monterey jack pepper cheese. Smother with sauce then add more cheese. Bake until all the cheese is melted. Serve with beans and rice.