Preheat your oven to 375°F. Spray a 9×13-inch baking pan with cooking spray and set it aside for now. This step ensures that your enchiladas won’t stick, making for easy cleanup.
If you’re using fresh chicken breasts or thighs, place the chicken in a large saucepan with half of the onion, garlic, and salt. Cover the chicken with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer until the chicken is cooked through, approximately 15 minutes. You’ll know it’s ready when the chicken is no longer pink in the center.
Transfer the cooked chicken to a cutting board and let it cool. Once it's cool enough to handle, use two forks to shred the meat into bite-sized pieces or cut it into 1-inch cubes. Set it aside while we prepare the salsa verde.
If you opted for rotisserie chicken, simply remove the meat from the skin and bones, shredding or chopping it into 1-inch cubes. This is a quick way to save time without compromising on flavor.
Combine all the salsa verde ingredients: tomatillos, the remaining half of the onion, garlic, serrano chiles, and cilantro in a blender or food processor. Purée until smooth, adding a little water to achieve your desired consistency if necessary. Taste and season with salt and pepper to your liking.
Now it’s time to prepare the tortillas. In a medium sauté pan set over medium-high heat, heat the canola oil until it shimmers. Using tongs, place a tortilla in the hot oil. It should bubble immediately; fry for about 10 seconds on each side until lightly browned. Transfer the tortilla to a cooking rack placed over a baking sheet to drain excess oil. Work quickly, as this step gives the tortillas a lovely texture.
Once all the tortillas are prepared, place half a cup of the green sauce in the bottom of your prepared baking dish, spreading it evenly. This will prevent sticking and add flavor to the bottom layer.
For each tortilla, place 2 tablespoons of shredded chicken, 1 teaspoon of the green sauce, and 1 tablespoon of shredded cheese inside. Roll up the tortillas tightly and place them seam-side down in the baking dish. Repeat this process until all the tortillas are filled and snugly lined up in the dish.
Once all the enchiladas are in the pan, spoon the remaining green sauce over the top and sprinkle with half the crumbled queso fresco. This adds a beautiful presentation and additional flavor.
Place the enchiladas in the oven and bake for 20 to 30 minutes, or until they are heated through and the cheese is melted. Keep an eye on them; you want the cheese to be bubbly and slightly golden.
After baking, remove the enchiladas from the oven but keep the heat on. Spoon more green sauce over the enchiladas and return them to the oven for an additional 5 minutes. This last step ensures that everything is well-coated and infused with flavor.
Finally, drizzle the enchiladas with sour cream or crema, and sprinkle with the remaining crumbled queso fresco, diced tomatoes, chopped onion, and fresh cilantro. Serve immediately and enjoy the burst of flavors!
