If you don’t have a broiler, you can boil the tomatillos and peppers for about 5 minutes, then drain and proceed with recipe. If you can’t find fresh tomatillos, use a one pound can and skip directly to the blending step (after draining them of course) and since reader Lynda pointed out that most canned tomatillos are packed in brine, you probably won’t need to add any salt to the salsa if you use canned tomatillos.
Find it online: https://hilahcooking.com/chicken-enchilada-recipe/