Ok, so the enchiladas that we are all used to where you roll stuff in tortillas and bake in the oven, is really Tex-Mex, and not authentic Mexican enchiladas. This is what Mexicans think of when they make enchiladas.
Boil some chicken breasts in chicken broth until they can be easily shredded.
1 part Chile (peppers, Hermana Rameriz used Cerano Peppers)
3 parts tomatillo (green tomatoes)
Heat a little bit of oil in a large pan. Put chiles, tomatillos and chicken broth into a blender and liquify (seeds and all). Add liquified chiles and stuff to the hot oil, and sizzle it for a bit.
Use corn tortillas and fry them a bit in another pan. Then dip them in the sauce and fold them in half and place two or three on a plate.
Top with shredded chicken, chopped rabanos (raddishes), chopped cilantro, chopped avocado, sour cream, lechuga (lettuce), and queso fresco.