1 chicken breast with bone
1 liter of water
1 white or yellow onion, medium size
1 teaspoon of salt
2 garlic cloves
2 cans (250 grams each) of green tomatillos, drained
½ cup of finely chopped cilantro (optional)
15 corn tortillas, medium size
3 tablespoons of frying oil
¼ cup of sour cream
150 grams of Gouda cheese
Chicken breast preparation: Add in a pot, water, the chicken breast, two garlic cloves, a teaspoon of salt, and the half of an onion. Cook it on medium to high heat for about 25 minutes until the chicken is fully done. Remove from the heat and let it cool few minutes before pulling apart the chicken breast into little pieces.
Keep the chicken broth; you will use it to blend the tomatillos.
In a blender, add the drained tomatillos, cilantro (optional), the other onion half, and blend all the ingredients; add chicken broth as needed to obtain a sauce with good consistency but not too watery.
In a pan, add 1 ½ tablespoon of frying oil and heat it at medium high heat. Fry all the tortillas one at the time quickly to soften the tortillas but avoid overdoing it; 2 to 3 seconds on each side will be enough. Add more oil in the pan as needed. Place the softened tortillas on top of a drying paper and let them cool a little bit.
Add a portion of the pulled chicken breast on top of a tortilla and make a taco rolling the tortilla tightly. Place 3 to 4 tacos inside a small baking dish, add enough tomatillo sauce to cover the tacos inside the baking dish, add enough cheese to cover the top of the sauce and tacos. Continue until you finish all the tortillas.
Bake each enchilada dish in an oven preheated at 180 C for at least 5 minutes until the cheese melts. Retire the baking dishes from the oven, add 2 dollops of sour cream on top of each one and habanero green sauce as needed, serve hot.