Cook the chicken breast in a little water with salt to taste and the garlic cloves. Once cooked, shred and set aside.

Roast the tomatillos, chiles, and onion well. Blend thoroughly and set aside.

In the cup of water, dissolve the flour well until there are no lumps. Set aside.

In a pan, add the hot oil and then add the blended tomatoes.

Mix well and add the dissolved flour, ensuring there are no lumps.

Add salt, garlic, and pepper to taste.

Let it simmer on low heat, stirring constantly until it thickens.

Coat the fried tortillas in the green sauce and place them in a baking dish. Prepare the enchiladas with chicken and cheese filling.

Preheat the oven to 392°F (200°C) or use the microwave if you prefer.

When you finish with the tortillas or fill the baking dish, cover the enchiladas with a little cheese and bake until the top (the cheese covering them) is golden brown.

Serve hot and garnish with Mexican crema. Accompany with refried beans.

Enjoy your meal.