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1
If not using store bought green enchilada sauce or salsa verde prepare your roasted tomatillo salsa, if you can't find fresh tomatillos canned will work just fine.
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2
To keep the chicken juicy and pack it with flavor we poach it in some enriched chicken stock.
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3
Heat the oil in a medium sized pot.
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4
Add the onions and cook stirring frequently until translucent and beginning to brown.
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5
Add the garlic and cumin and cook, stirring, for 30 seconds until fragrant.
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6
Add the chicken stock and increase heat to bring to the boil.
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7
Add the chicken breasts and reduce heat to maintain a gentle simmer.
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8
Cook the chicken until cooked through or an instant-read thermometer registers 160 degrees F.
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9
Remove the chicken breasts to a plate and set aside to cool for about 10 to 15 minutes in the refrigerator.
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10
Discard the cooking liquid.
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11
Preheat the oven to 350F (180C).
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12
Shred the mostly cooled chicken breasts with two forks and place in a mixing bowl.
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13
Add 1/2 of the shredded cheese and the chopped cilantro to the shredded chicken breast and mix well.
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14
Spray each of the corn tortillas with cooking spray and place on a baking sheet.
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15
Bake in the oven for 2 or 3 minutes to soften the tortillas and help prevent them from cracking when rolling the enchiladas.
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16
Increase oven temperature to 425 degrees F.
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17
Place a few spoonfuls of the tomatillo salsa/sauce on the bottom of a 13 x 9 inch casserole dish.
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18
Divide the chicken mixture among the corn tortillas evenly and carefully roll up.
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19
Arrange in the casserole dish with the seam side down.
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20
Spread the remaining tomatillo based green enchilada sauce evenly over the rolled up enchiladas.
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21
Use the back of the spoon to even spread around, covering each of the enchiladas.
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22
Top with the remaining cheese.
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23
Bake in the oven for 10 to 15 minutes until heated through.
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24
To serve, optionally sprinkle any remaining cilantro, sliced green onions and/or a dollop of sour cream if desired.
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25
Serve with Perfect Mexican Rice.
