Cook boneless skinless chicken breasts in 1/2 cup chicken broth in slow cooker on high for 4 hours or low for 6 hours.

Remove chicken from slow cooker and chop into small pieces.

Preheat oven to 475 degrees.

In a saucepan cook 1/2 cup rice in 1 cup chicken broth. Follow directions packaging. I used an instant rice blend. Remove from heat and fluff.

In a large skillet, add one tablespoon olive oil, garlic, onions, and taco seasoning. Saute until onions are tender, stirring the entire time so that the seasoning doesn't stick to the bottom of the pan.

Add 1/2 cup chicken broth and tomatillos and cook on medium heat for 5-7 minutes until mixture becomes saucy.

To the sauce mixture add chicken, 1 cup Monterey jack cheese, 1/4 cup sour cream, rice, 1/2 of the cilantro, and juice of 1/2 a lime.

Cook for 1-2 minutes on low and stir to thoroughly combine.

Spread filling on whole wheat tortillas and roll tightly. Place seam-side down in a greased casserole dish in a single layer.

Drizzle with olive oil and top with remaining cheese.

Bake 12-14 minutes or until cheese is lightly browned.

Garnish with cilantro and serve.