3 cups green tomatillo enchilada sauce (from above recipe)
12 corn tortillas
1/2 cup grated white cheese
First poach the chicken: Put it in a pot with just enough water to cover it. Add some salt and pepper, about a teaspoon of each. Cover and turn heat to medium-high. Bring to low boil, then turn off heat and let chicken sit in hot water for another 10 minutes. This method of poaching prevents the chicken from getting tough. (If using bone-in breast, allow the chicken to stay in the hot water for 15-20 minutes.)
Remove the chicken from the water and let cool slightly then shred using 2 forks. Sprinkle with oregano, salt and pepper and set aside.
Sprinkle a few drops of water on each tortilla then heat them in the microwave 30 seconds. Flip the stack and heat again 30 more seconds or until they are soft and pliable.
Pour about half the sauce into the bottom of a 9×13″ pan.
Dip each tortilla into the sauce, then fill with a couple tablespoons of chicken, a little diced onion, and roll up.
Once all the enchiladas are rolled, pour the remaining sauce over the top and sprinkle with cheese.
Bake at 350 for about 15 minutes to melt the cheese (or microwave).
For Sour Cream Enchiladas: Once the enchiladas are rolled and placed in the pan, add 1/2 cup sour cream to the remaining green sauce and pour it over the enchiladas. Top with more cheese if desired and bake as directed.