Preheat oven to 350°F

Add tomatillos, onion, serrano and jalapeno (seeds removed) to a medium sized cooking pot. Cover with ~6 cups of water. Bring water to boil over med-high high and boil until tomatillos are no longer bright green, about 10 minutes. (13 tomatillos husk removed and rinsed, ½ large white onion, 2 serrano peppers, 1 jalapeno)

Transfer tomatillos, onion, and peppers to a blender or food processor. You do not need the water you boiled them in.

Add garlic, cilantro, and cumin to blender and blend until fully combined. Add salt and pepper to taste. Set aside. (4 large cloves of garlic, 1 cup cilantro, salt and pepper to taste, 2 teaspoon cumin)

Heat up oil in a fry pan and fry each tortilla on both sides until they are slightly browned but still pliable. About 10-20 seconds each side if the oil is nice and hot. Place fried tortillas on a paper towel to soak up extra oil. Fry 12 tortillas and if you need more as you assemble your enchiladas you can fry them up if needed!

When done frying the tortillas shred your chicken/ remove chicken from the bones of the rotisserie chicken.

Assemble the enchilada. Begin with putting ⅔ cup of tomatillo sauce in the bottom of your casserole dish*. Lay four tortillas, followed by 1 cup of chicken, ½ cup cheese and ⅔ cups tomatillo sauce. Then lay three tortillas over it followed by the same amount of chicken, cheese and sauce. Repeat with three more tortillas, chicken, cheese and sauce. Place 4 tortillas on top, followed by ½ cup sour cream (spread out), 1 cup cheese and the remaining sauce.

Bake for 30 minutes, or until the cheese is fully melted and slightly browned.