Chicken enchiladas with salsa verde

Picked tomatillos - the paper cases masked the small size of many of them so didn't have as much as I thought. Made green salsa from it and chicken enchiladas for it go with (froze surplus of the former for future use).

Green salsa
250g tomatillos sliced
finely chop half an onion, 1 green chilli and handful coriander leaves
Put all into saucepan with 1tsp cumin, juice of half a lime, 250ml of water. Bring to boil then simmer for 10 minutes.

Chicken and sweet corn enchiladas
Heat oven to 180C
Chop two onions, fry over medium heat in tbsp of oil until translucent. Add two tins of chopped tomatoes and simmer until slightly reduced.
In the meantime in a separate pan fry 500g cooked chicken in tbsp oil with 2tbsp fajita spice mix (half a packet if bought by the packet!) for a couple of minutes and then add large tin of sweetcorn and fry for further couple of minutes.
Layout 8 tortilla wraps on a board. Put a couple of spoons of tomato and onion sauce down the middle each. Put the chicken and sweetcorn mixture on top. Wrap each one and put into a baking dish (lasagne dish). Cover with remaining tomato and onion sauce. Grate gruyere or cheddar cheese on top. Bake in oven for 20 mins or until cheeses is bubbling and browning.