In another pot, cook the tomatillos in 4 1/4 cups water (1 liter). Let them cool.

Heat a little oil in a saucepan on the stove.

In a blender, combine the tomatillos, 1/4 onion, and 2 garlic cloves. Blend well, then pour the mixture into the saucepan with hot oil. Bring to a boil and add the chicken bouillon powder or salt. Once it boils, gradually add the sour cream and let it come to a boil again. Set aside.

On a plate, dip a fried tortilla in the green sauce, add some shredded chicken, fold it, and repeat to place three or four enchiladas on each plate. Top with shredded cheese and microwave for one minute to melt the cheese. Add thin slices of onion if you like, and serve.