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1. Put chix in medium-size soup pot and cover with 8 cups of water. Add 3 cloves of garlic, bay leaves, half the onion, all parsley, and the salt. Cook on medium-low heat for 20 min.
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2. While chix is cooking, place the 2 remaining garlic cloves, tomatillos, and chilies into another pot with enought water to cover the tomatillos. Let this boil for 8 to 10 min., until tomatillos are soft and cooked through.
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3. Dice remaining half onion
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4. Drain boiled tomatillos and garlic mixture in a colander.
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5. Heat 1 tablespoon of oil in skillet. Add the diced onion and saute for 2 to 3 minutes, until onions become glassy on medium heat. Add boiled tomatillos, chili, and garlic, and season with salt. Set aside once mixture is well mixed and soft, about 5 to 7 min.
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6. Remove chix from stock (strain and save stock!) and shred the chix when it's cool enough to touch with hands, discarding skin and bones.
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7. Put tomatillo mixture into a blender and blend, adding a bit of the chix stock, 1/2 cup at a time, until it resembles a thin gravy or sauce. Transfer the sauce back to a saucepan and simmer for 8 to 10 minutes. Add salt if neccesary.
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8. In rectangular baking dish, lay each tortilla flat one at a time and fill with the pulled chix. Pour about a tablespoon of the tomatillo sauce over the chicken and fold the tortilla closed. Move the first completed enchilada to one side of the dish. Now assemble the next one, and the next one, making sure to distribute the chix equally among all 5 tortillas. Lay them side by side so they remain closed.
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10. Pour tortilla sauce over the top of the enchiladas and garnish with cilantro.
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11. Crumble cheese over top and cover with aluminum foil. Bake for 10 to 12 minutes and broil for 3 to 4 until cheese is lightly browned.
