Place chicken breasts in a large pot or dutch oven. Add broth or water to cover, ½ med. onion, bay leaf, peppercorns and salt to taste. Cover and simmer 45 Minutes or until tender. Cool in broth.

( Meanwhile make the salsa.) Drain and reserve broth from chicken and save for another use. Shred chicken with two fork or fingers. Set aside.

To make salsa, remove husks from tomatillos and wash with warm water to remove sticky stuff. Place tomatillos, ½ med. onion, garlic, chilies and water in med sauce pan. Bring to boil and simmer for 10-15 minutes until soft. Cool to luke warm. Puree mixture in a food processor or blender until smooth. Add the ½ bunch cilantro to mixture at last and pulse just a few pulses. Salt to taste. Set aside. Salsa will thicken as it cools.

Heat tortillas in hot oil to soften and drain. ( what I like to do is spray the tortillas with cooking spray then heat on a iron skillet, one at a time while I fill them…it is less greasy. ) Add a ¼ cup of the salsa to the shredded chicken and fill each tortilla and roll them up. Place them in a baking dish and lightly cover them with the salsa, reserving some of the salsa for table use. Top with cheese and bake for 15-20 minutes or until cheese is melted and the enchiladas are heated through. Mix the remaining ½ med chopped onion with the remaining ½ chopped cilantro and top the enchiladas with the onion, cilantro mixture and serve with sour cream and the reserved salsa. I always keep a jar of Salsa Verde in my pantry in case I don’t make enough. I have also made these with a rotisserie chicken and store bought salsa, it is easier, but it is not as good. I usually serve these enchiladas with Spanish Rice. Enjoy!