Make It
Step 1
Preheat oven to 350° F. Grease 13 x 9-inch baking dish with nonstick cooking spray.
Step 2
Place chiles, onion, tomatillos, garlic, bouillon and water in blender; cover. Blend until smooth. If needed, add a little more water so that it blends easily. Transfer mixture to small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, for 7 minutes. Stir in evaporated milk and cornstarch until smooth. Remove from heat.
Step 3
Dampen tortillas slightly with water on each side. On a microwave safe plate, heat 6 tortillas at a time for 20 seconds. Flip stack over and microwave again for 20 more seconds or until soft and pliable. Repeat with remaining 6 tortillas.
Step 4
Fill each tortilla evenly with shredded chicken. Roll and place seam side down in prepared baking dish. Pour green chile sauce over enchiladas, reserving 1 cup. Cover enchiladas with foil.
Step 5
Bake for 30 minutes. Remove from oven. Serve topped with reserved sauce and cheese.
