In a saucepan, cover the chicken breasts with water. Add salt and half an onion. Bring to a boil, then simmer until fully cooked. Let the chicken cool, then shred it. Set aside.

If using fresh tomatillos: Cook them with the remaining half onion in a little chicken stock until soft.

If using canned tomatillos: Skip the cooking step.

Blend the cooked tomatillos, onion, fresh coriander, salt, and sugar until smooth. Pour the sauce into a frying pan.

Let the sauce cool slightly, then stir in the double cream to avoid curdling. Set aside.

Preheat the oven to 200°C (390°F). Heat oil in a frying pan. Fry each tortilla briefly for about 10 seconds per side—just enough to soften and make them pliable. Remove excess oil by placing tortillas on a paper towel.

Dip each tortilla in the creamy tomatillo sauce and coat both sides.

Place shredded chicken and some cheese on the tortilla. Roll it up and place it seam-side down in a baking dish (large enough for 15 enchiladas).

Repeat with all tortillas.

Pour the remaining sauce over the rolled enchiladas. Sprinkle the rest of the cheese on top. Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.

Enjoy hot, ideally with tomato rice or a fresh salad on the side.