In a large pot, place the cut up chicken and cover with water. Bring just to a boil over medium high heat, then lower to medium heat and cook the chicken until done (approximately 40 minutes). When the chicken is cooked, remove from heat, and drain off the water (keeping 1 cup of chicken broth for the sauce mixture); set aside.
Allow the chicken to cool enough so that you can handle it to remove the chicken from the bone. Once the chicken is removed from the bone, it can be cut into bite size pieces and kept until the final assembly, or you can mix it into the soup mixture described below.
While the chicken is cooking, prepare the salsa mixture. In a bowl, add the onion, garlic, chile peppers, and the tomatillos. Mix together with the salt and pepper; set aside.
Place a large skillet over medium heat and add the Cream of Chicken soup, Cream of Mushroom soup, and the 1 cup of chicken broth; mix well. Stir in the prepared salsa mixture (you can keep some of the salsa to the side if you need to control the heat of the dish). Turn the heat to low and allow to simmer while you prepare the tortillas.
Softening Corn Tortilla:
In a separate small sauce pan over medium-high heat, heat the vegetable oil until it bubbles when a small piece of tortilla is places into it. To soften a corn tortilla, grab it with tongs, place it in hot corn oil in a skillet, turn almost immediately and then hold up to drain (you want to soften the tortilla not cook it). Remove to a paper towel to drain.
Microwave: You can also heat them in the microwave if the oil part is a problem for you. To Microwave, place no more than 4 tortillas in at a time, arranged in a circular pattern with the edges barely overlapping. Heat for 20 seconds, turn them over and heat for 10 more seconds.
Cast-Iron Pan: A large cast-iron frying pan can be used instead. Place tortillas, so they do not overlap, on a medium-hot cast-iron griddle or in a heavy frying pan over medium-high heat. Turn frequently until soft and hot (about 30 seconds on each side).
These corn tortillas are served in the stacked method. Place a spoonful of the soup mixture onto the plate, cover with a tortilla, some cheese (per individual liking), and repeat the mixture, chicken, cheese then tortilla until you have the desired number of enchiladas. Top the final enchilada with more cheese, diced onion and a spoonful of salsa.
These enchiladas go well with a side of homemade Guacamole or some shredded lettuce on top.
Makes 8 servings.
* Learn how easy it is to make your own homemade Corn Tortillas.
Bachelor Style Enchiladas Recipe: https://whatscookingamerica.net/cynthiapineda/mikesenchiladas/mikesenchiladasmain.htm