Creamy Enchiladas

1. Boil the chicken for 25-30 minutes with 1 tablespoon salt, 2 garlic cloves, and 1/4 white onion. Reserve the garlic and onions as well as 1/2 cup of the chicken broth.
2. Shred the chicken using your preferred method.
3. Air fry the tomatillos, jalapeños, and poblano peppers at 380°F for 8-10 minutes.
4. Let the poblano peppers rest for 15 minutes in the air fryer or in a plastic bag. Peel the skin of the poblano peppers.
5. Add the peeled poblano peppers, jalapeños, tomatillos, onion, garlic cloves, heavy cream (referring to half and half from ingredients), cilantro, and seasonings to taste to the blender. Blend until smooth.
6. Add half of the sauce to a separate casserole dish.
7. Add a light layer of oil to a pan and fry the tortillas for 10-20 seconds on each side to make them pliable (do not fry them into a tostada). After they have cooked in the oil, add the chicken to the middle and wrap. Once the tortilla has been wrapped, add it to the pan with the green sauce.
8. Once the casserole dish is filled with enchiladas, top with the second half of the sauce and melting cheese of choice.
9. Cover the pan with enchiladas and cook on 350°F for 25-30 minutes or until the cheese has melted.