Step 1

Place the tomatillos, peppers, garlic, onion, and water in a large saucepan over high heat. Bring to a boil, then reduce the heat and gently simmer for about 15 minutes, until the tomatillos are cooked. Allow the ingredients to cool, then remove them from the saucepan using a slotted spoon and place them in the blender, along with 1 cup of the cooking water. Blend until smooth. Add the Mexican crema and the cilantro to the blender, and blend again until all ingredients are a uniform texture. Set aside.

Step 2

Heat the oil in a large skillet over medium heat. Using a pair of kitchen tongs, dip the tortillas, one at a time, into the oil to soften them. They only need to be in the oil for a few seconds per side (aside from softening them for easy rolling, this prevents the tortillas from breaking apart). Transfer the tortillas to a plate lined with paper towels to drain the excess oil. Preheat the oven to 350°F.

Step 3

Season the chicken with the salt, pepper, and onion and garlic powders. Spread about a third of the sauce in the bottom of a 9x11-inch baking dish.

Step 4

To assemble the enchiladas, place some chicken on a tortilla, close to one edge, and roll it up to form an enchilada. Place the enchilada, seam side down, in the baking dish. Repeat this process with the remaining tortillas and chicken, until the baking dish is filled with a layer of the rolled enchiladas. Cover the enchiladas with the rest of the sauce, then sprinkle on the cheese. Bake in the oven for 30 minutes, or until the cheese starts to turn golden brown.

Step 5

Garnish with the sliced onion and the cilantro, and serve immediately.