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Remove papery husks from tomatillos, rinse well and chop coarsely.
In a saucepan, sauté onion and garlic in olive oil until soft.
Add tomatillos, cumin, broth, and salt. Bring to a boil, reduce heat and simmer covered for 20 minutes.
Place chili peppers directly over the flame on a gas stove and cook until the skin is charred and blackened. Alternatively, you can roast the chilies under a broiler.
Skin, seed, and core the roasted chili peppers.
Preheat oven to 350°F.
Place tomatillo sauté, roasted chili peppers, lime juice, cilantro, and parsley in a food processor and pulse until smooth. Season to taste with salt.
Dip each tortilla in the salsa to soften it. Fill tortillas with white beans, cheese, and Grilled & Ready® Chicken Breast Strips. Fold tortillas and place seam-side-down in a baking dish.
Pour remaining salsa verde over the top. Cover with cheese and bake at 350°F for 30 minutes, then uncover and bake for a few more minutes until the cheese is browned and bubbly.
Serve enchiladas topped with shredded lettuce, sour cream, and/or guacamole.