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Enchiladas Verdes

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3 Tablespoons vegetable oil

2 medium onions, diced

1 cup diced green chiles (either fresh or canned)

2 pounds tomatillos (peeled and quartered)

1 cup chicken broth

3 Tablespoons lime juice

2 teaspoons dried oregano

1 teaspoon cumin

4 cups shredded cooked chicken

3 cups shredded Monterey Jack cheese (I did not have enough Jack so I used some Cheddar too)

1 1/2 teaspoons dried oregano

salt and pepper to taste

12 corn tortillas

1 1/2 cups sour cream

1/2 cup chopped fresh cilantro

2 limes, slivered

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