preheat oven to 350

clean and rinse tomatillos and jalapenos

boil tomatillos and jalepenos until they turn soft and the tomatillos turn into a different color. set aside and let cool.

put the onion, garlic clove, tomatillos, jalepenos, cilantro and chicken stock into blender. blend well.

add the sour cream into the blender and blend again. season with salt.

dice potatoes into squares and boil in water and chicken bouillon

shred the cooked chicken breast and mix the potatoes with the chicken once its soft and tender

heat up tortillas and the stove until soft and start rolling up the enchiladas

heat up tomatillo sauce with oil until it bubbles. season with salt.

pour sauce over enchiladas and bake for 20 mins

garnish with sour cream, green onions, tomatoes and cilantro. enjoy !