In a microwave-safe dish, add the chicken breast, tomatillos, onion, and enough water to cover them. Microwave for 10 minutes.

Meanwhile, fry the tortillas in a skillet with very hot oil.

After 10 minutes, remove the chicken breast from the microwave and shred it. Place the onion and tomatillos in a blender with the cilantro, garlic, Knorr chicken bouillon, sour cream, and a little of the cooking water.

Fill the tortillas with the shredded chicken, roll them up, and arrange them in a dish.

Pour the freshly blended green sauce over the enchiladas.

Finally, add the cheese on top and, if you like, microwave for a few minutes to melt the cheese.