Take the tomatillos and Serrano peppers and put them in a pot and boil them for, oh, 15 to 20 minutes. They will turn a darker green when they are done.
After prepping for the sauce you can get the chicken ready. You will need the chicken breasts, a handful of chopped onion, salt and marjoram. Put all ingredients in a pot and cook until chicken is cooked through.
Once the tomatillos and peppers are done, put them (minus the water) with the cilantro, onion and garlic into a blender and blend until smooth.
While the blender is running, drain water from the pan add oil and put it back on the burner. Heat the oil and once the sauce is smooth, pour it into the pan. Let it cook for 5-6 minutes. The sauce will darken a bit. Then add the chicken stock to the pan. (I usually put the stock in the blender so the remainder of the sauce that stuck to the blender will come out with the stock.)
You will cook the sauce until it is thick enough to coat the back of the spatula. While that is cooking, you can prepare the cooked chicken. You will need the chicken, remainder of the onion (finely chopped), cheese and sour cream.
Drain all the water (and onion and marjoram) from the pan. Let the chicken cool a bit and then shred it with your hands. Put it back in the pan and add the onion, cheese (keep a little to crumble over before you serve) and sour cream. Mix it all together and put it to the side.
With the sauce and chicken ready, heat a pan with a layer of oil (maybe 1/4 inch). You will take the tortillas and put them in the pan (I do two at a time in a skillet) and fry them about 5-6 seconds on each side. Remove them from the oil and place on a layer of paper towel.
Take a large spoonful of sauce and put it on a dinner plate. You will use this to drudge the tortillas after they have been fried. Put a tortilla on the plate and then flip it over, coating each side with the sauce. Then take a heaping tablespoon full of the chicken mixture and put it in the middle of the coated tortilla. Fold it up and place it in a baking dish.
Once you have run out of chicken mixture (I made a total of 10 enchiladas) coat them with some of the remaining sauce. Cover with foil and bake for 10 minutes. Pour the remaining sauce in a bowl and use to pour a little on the enchiladas before you serve. Do the same for some of the sour cream.
Hopefully these are as yummy to you as they are to me. If any of you Indy friends want to try and don't want to do the work, I would be happy to make them for you once I get back.