High Protein Enchiladas Suizas

1. Add salt, the garlic cloves, onions, bay leaves, and water to a pot. Once the water is boiling add the chicken breast and cook for 35-50 minutes depending on the size of the chicken. Reserve 1 cup of the chicken broth. Shred the chicken using your preferred method.
2. Roast the tomatillos, poblano peppers, and jalapeños using your preferred method - air fry at 375* F for 10 minutes. Let the poblano peppers rest in the air fryer or a covered container for 15 minutes.
3. Peel and deseed the poblano peppers.
4. Blend the tomatillos, poblano peppers, jalapeños, cilantro, cottage cheese, laughing cow wedges, garlic and onion from the chicken broth, 1/2 cup chicken broth, and seasonings to taste.
5. Warm up the tortillas on the comal for 30 seconds on each side or wrap them in a damp paper towel and warm them up for 45-60 seconds in the microwave.
6. Cover a baking pan with 1/2 of the enchilada sauce. Dip the tortillas into the sauce, add chicken, and roll.
7. Top the enchiladas with the remainder of the sauce and fat free cheese.
8. Bake in the oven for 15-20 minutes at 350* F or until the cheese has melted.