Enchiladas suizas

Boil the Chicken breast in lightly salted water until cooked through. Remove, let cool slightly, then shred the Chicken breast and set aside.

In a medium pan, heat a small amount of the Vegetable oil. Add the finely diced White onion and sauté until softened, about 3-4 minutes. Add the minced Garlic and cook for another minute until fragrant. Stir in the shredded Chicken breast, 5g Salt, and Black pepper, mixing well. Remove from heat and set aside.

Place Tomatillos, Serrano chiles, roughly chopped White onion, and peeled Garlic in a pot. Cover with water and bring to a boil. Cook for 10-12 minutes, or until the Tomatillos change color and soften. Drain the cooking liquid, reserving a small amount.