Adapted from Simply Mexican by Lourdes Castro. These enchiladas are not too spicy and can be enjoyed by the entire family. You will need to make the Tomatillo Sauce in advance.
About 1 1/2 to 2 pounds bone-in chicken breasts
2 cloves garlic
2 bay leaves
1 tsp. oregano
1 tsp. salt
2 c. Fresh Tomatillo Sauce
Olive or vegetable oil for frying
12-15 corn tortillas
Queso Fresco or Feta Cheese
Place chicken breasts, garlic, 1 onion (halved), bay leaves, oregano and salt in a stockpot. Add water to cover and bring to a boil. Lower heat and simmer for about 35-40 minutes. Allow chicken to cool in the broth. Shred chicken by hand and place in a bowl.
Chop remaining onion. Heat 2 Tbls. olive oil and saute until soft. Toss with chicken. Season with salt and freshly ground pepper.
Heat about 1/3 c. vegetable oil in a saute pan. In another pan, heat tomatillo sauce. Fry one tortilla at a time in the oil for about 15 seconds then place in the pan with the tomatillo sauce and coat well (tongs work very well here). Once coated, add about 1/4 c. of shredded chicken to the center. Roll and place on a serving platter seam side down. Repeat with remaining tortillas. Once you have finished rolling the tortillas, pour remaining tomatillo sauce over the enchiladas and garnish with fresh cilantro. Serve with Homemade Mexican Crema, shredded lettuce, and a wedge of lime.