Mexican Enchiladas Suizas

Line a griddle or large frying pan with aluminum foil.

Heat over medium-high heat.

Add tomatillos, onion, chiles, and garlic.

Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly.

Allow vegetables to cool slightly.

Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth.

Season with chicken bouillon granules; add additional water to thin sauce, if necessary, Preheat the oven to 350 degrees F (175 degrees C).

Heat a small drizzle of oil in a frying pan over medium-high heat.

Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy.

Add more oil as needed.

Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.

Pour 1/3 the sauce into a 9x13-inch glass baking dish.

Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce.

Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.

Bake in the preheated oven until melted, about 25 minutes.