The fresh tomatillo salsa is the best part of this, but in a pinch you could throw this together really quickly using canned salsa verde.
1 lb. tomatoes, husked, rinsed, and halved
1 medium onion, cut into quarters
1 large bell pepper, cut into quarters
2 serrano or jalapeño chiles, topped and tailed
4 garlic cloves, peeled
1/2 bunch cilantro, chopped
1 lb. shredded chicken breast
2/3 cup vegetable oil
10 corn tortillas
3 cups shredded Monterey Jack cheese
Minced onion (optional)
Sour cream or crème fraîche (optional)
1. Make the salsa: In a large saucepan, combine tomatillos, onion, bell pepper, chiles, and garlic. Add 1/2 cup water and pinch of salt. Cover and bring to a boil. Remove from heat once tomatillos are tender and set aside until cooled. Puree in a blender along with cilantro. Season with salt to taste.
2. Make the enchiladas: Preheat the oven to 350°F. Season the chicken with salt (and other seasonings of choice).
3. In a skillet, heat oil. Once oil is hot, carefully dip each tortilla in and out of oil until softened. Place chicken in center of each tortilla, roll up, and arrange in a baking dish. Gently pour tomatillo sauce over enchiladas, sprinkle with cheese evenly, and bake until cheese has melted. Serve with onion and sour cream, if desired.