Step 1

Place first 6 ingredients in a Dutch oven (water through chicken) and bring to a boil. Once boiling, reduce heat, cover, and simmer for 45 minutes. Remove chicken from liquid and set aside to cool. Note: You can strain the liquid and reserve it in the fridge or freezer and use as chicken stock for other recipes.

Step 2

Preheat oven to 375°F. Shred chicken using 2 forks. In a medium bowl, combine 1/2 cup Monterey Jack cheese, 1/2 cup cheddar, and 1/3 cup of finely chopped onions. Set aside.

Step 3

Prepare the sauce by adding milk, cilantro, egg, 1/4 t. salt, tomatillos, and green chilies to a large food processor. Mix together until smooth. Leave in food processor for now and set aside.

Step 4

In a medium skillet, heat 1-inch of water until it simmers.

Step 5

Put together those enchiladas! Make an assembly line starting with the tortillas, water in pan, bowl of cheesy chicken filling, a plate or cutting board to assemble them on, and a 11×7 baking dish (this holds about 10-12 enchiladas. If only making 8 enchiladas, you can use a slightly smaller dish).

Step 6

One at a time, dip tortillas in water using tongs. Submerge completely but only for a quick second. Put tortilla on flat surface. Spoon about 1/2 cup of filling in center of tortilla and roll tightly. Place in an 11×17 (or smaller if making only baking dish. Repeat until filling is gone.

Step 7

Give the sauce a quick mix in the food processor and pour sauce over enchiladas. Cover with tinfoil and bake at 375° for 20 minutes. Remove from oven, uncover, and sprinkle the remaining 1/4 cup cheddar and 1/4 cup Monterey Jack cheese over the tops of enchiladas. Put back in the oven uncovered for 5-6 minutes, or until cheese is melted.

Step 8

Serve with sour cream, if desired.