Oaxacan Swiss Enchiladas

Place Chicken breast in a pot with 1000 grams of Water, 50 grams of White onion, 10 grams of Garlic, and Bay leaf. Bring to a boil, then reduce heat and simmer until Chicken breast is cooked through, about 20-25 minutes. Remove Chicken breast, shred it, and set aside. Reserve the cooking liquid (chicken broth).

Preheat your oven broiler. Place Tomatillos and Serrano chiles on a baking sheet. Broil for 5-7 minutes, turning occasionally, until they are softened and slightly charred. Remove from oven.

In a blender, combine the roasted Tomatillos, Serrano chiles, 100 grams of White onion, 15 grams of Garlic, 30 grams of Cilantro, and Epazote. Add 200 grams of the reserved chicken broth. Blend until smooth.