Enchiladas Suizas/Enchiladas Verdes

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The Chicken

3 chicken half-breasts with bone and skin

1/4 white onion

1 garlic clove

1 quart chicken broth

Salsa Verde

2 pounds tomatillos, about 20

2 to 3 serrano chiles

4 cups water

2 teaspoons salt, or to taste

1/2 cup roughly chopped white onion

1/2 cup cilantro leaves

1 teaspoon chicken bouillon paste (I use Superior Touch)

1 teaspoon honey

1 tablespoon olive oil


2 tablespoons + 1 teaspoon canola oil or light olive oil

10 large corn tortillas

3/4 cup thick crema Mexicana (I use Cacique brand)

2 1/2 cups grated manchego or Monterey Jack cheese

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