Cook the two chicken breasts in a saucepan in water, add salt and half an onion. Once cooked. Let it cool and shred. Set aside
In another saucepan cook the tomatillos and the onion with some of the chicken stock from the chicken. If you are using tin tomatillos avoid this step.
Place the tomatillos, cooked onion, fresh coriander, salt and sugar in a blender and blend until smooth. Pour the sauce into a frying pan. Once the sauce has cooled down, add the double cream and mix, this will avoid the cream to curdle. Set aside.
Have all the ingredients ready to make the echiladas. Preheat the oven to 200 degrees C. Heat the oil on a frying pan and using some tongs, fry each tortilla individually for 10 sec on each side, remove the tortilla from the oil, making sure it does not have too much oil.
Then place it into the sauce, rub it with some sauce on both sides. Remove it from the sauce and add some shredded chicken and cheese. Roll it and place the enchilada on a baking tray, big enough to fit 15 enchiladas.
Once all the tortillas are stuffed and onto the baking tray, add the rest of the creamy tomatillo sauce on top and then top it with the rest of the cheese.
Place the baking dish into the oven and bake for 20 min . Enjoy with some delicious tomato rice.