Prep Time: 45 minutes
Cooking Time: 45 minutes
In a large pot, add the chicken, onion halves, garlic, salt, and black pepper. Add enough water to cover the chicken by about an inch.
Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot, and let it cool. Once cooled, shred the chicken using two forks or your fingers, and set it aside.
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
To make the green sauce, place the tomatillos, jalapeno pepper, onion, garlic, cilantro, salt, black pepper, cumin, chicken or vegetable broth, and vegetable oil in a blender or food processor. Blend until smooth.
In a saucepan, heat the green sauce over medium heat until it starts to simmer. Let it simmer for about 5 minutes, stirring occasionally.
To assemble the enchiladas, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable.
Place a small amount of shredded chicken in the center of each tortilla, and roll it up tightly. Place the rolled-up tortillas seam-side down in the prepared baking dish.
Pour the green sauce over the top of the tortillas, and sprinkle the shredded cheese evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Garnish with chopped cilantro, if desired, and serve the authentic Enchiladas Verdes hot.
Note: You can also garnish the Enchiladas Verdes with sour cream, sliced avocado, or diced tomatoes for added flavor and freshness.
Enjoy these authentic Enchiladas Verdes, and savor the deliciousness of this classic Mexican dish! Buen provecho!