Preheat oven to 350℉

Peel and wash tomatillos. Boil them for 10 minutes until they are soft.

Blend the tomatillos, cilantro, garlic, salt, avocado, jalapeno, lime juice, and water until smooth.

In a medium bowl combine ¼ c of cheese with the shredded chicken. Add half of the sauce to the chicken and mix together.

Spread a little of the sauce on the bottom of an 8” x 8” pan.

Dip both sides of a corn tortilla into the sauce. Add ⅛ of the chicken to the tortilla. Roll it up then place it in the pan.

Continue this until you have no more tortillas and chicken left.

Spread remaining sauce over the top of rolls then top with the rest of the mozzarella cheese.

Bake for 30 minutes. Serve and enjoy!