I got this recipe from my sister-in-law, who is from Mexico. These enchiladas are SO good!
1 lb tomatillo tomatoes
5 to 7 serrano peppers (Remove seeds after cooking if you don't want it too spicy)
2 cloves of garlic
1 cube of chicken boullion
1 whole chicken
3 roma tomatoes
1 ½ medium-sized white onion
15 corn tortillas
¼ lb of panela cheese
For the sauce
Start boiling the tomatillos, the peppers, ¼ of the onion and the clove of garlic. Once the tomatillos have taken a yellowish color, they are done. Drain ingredients and add to blender (remove seeds from the peppers if you don't want it too spicy). Blend everything together until completely pureed.
Put a little oil in a pan, only to season the sauce(about 1 tbsp.). Add the content of the blender and bring it to a boil for approximately 2 minutes.
For the chicken
Boil the chicken in a large stock pot with 1/4 of an onion, garlic, and chicken boullion. Cook until done, about an hour. Shred the chicken. Chop the rest of the tomato and the rest of the onion into little squares. Place them in a pan over medium heat until the onion turns out to be transparent and the tomato has extracted all its juice. Then, add the shredded chicken and simmer.
When the sauce and the chicken is ready to serve, submerge the tortillas in the sauce (first, fry them in oil quickly to prevent tearing). Put chicken inside the tortillas and wrap or fold the tortillas neatly on a plate and put chicken on top. Add cream and cheese as desired.