Boil the tomatillos in the water for 10 minutes to remove bitterness. Discard the cooking liquid, then blend the cooked tomatillos, chicken bouillon cubes, onion, cilantro, garlic, sour cream, chiles (I remove the seeds), and your choice of milk, chicken broth, or water. Blend until very smooth.

Heat 2 tablespoons of oil in a pan and sauté the sauce until hot.

Lightly fry the tortillas in oil (just enough so they stay pliable; don't let them get crispy). Fill each tortilla with some chicken, optional strips of cream cheese, and a spoonful of sauce. Roll up each enchilada.

Make as many enchiladas as needed per person—about 5 per adult, 3 per child, and a few extra for big appetites. If you want, add some thinly sliced onion to the filling.

Once all the enchiladas are rolled, pour the sauce over them and arrange them in a dish. Top with slices of melting cheese or Manchego cheese. I use adobera cheese because I finish them in the microwave.

After assembling the enchiladas, covering them with sauce, and adding cheese on top, heat them in the microwave for a few minutes or bake in the oven at 350°F (180°C) for 15 minutes. To serve, drizzle with sour cream and garnish with thinly sliced onion.