Authentic Enchiladas Verdes

2 bone-in chicken breast halves
2cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

1.) In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons of salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool and discard onion and garlic. When cool enough to handls, shred chicken with your hands.

2.) Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to a boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull army green). Strain tomatillos and chiles and place in a blender until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

3.) Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa until tortillas become soft again. Fill tortillas with shredded chicken, green sauce, cheese, onion and cilantro, top with extra sauce. Bake in oven until cheese is slightly melted. Enjoy.