Place the chicken breasts in a small-medium sized Crockpot.

Top with sliced onion, jalapeno, garlic and seasonings.

Cook on low setting for 6-8 hours until chicken shreds easily with a fork.

Combine the tomatillos and chilies in a saucepan, cover with water, and bring to a boil.

Boil over med-high heat and cook until fork tender, 10 - 15 minutes.

Drain and place into a blender with garlic.

Process until a smooth sauce forms.

In a saute pan over medium-high heat, warm the oil to the smoking point.

Then quickly and carefully add the tomatillo sauce and fry stirring constantly until the sauce begins to bubble.

Reduce heat to low and cook until the sauce starts to thicken, about 5 minutes.

Add 1 tsp. salt and taste, add additional salt to taste.

When the sauce is combined with the tortillas and chicken the salt flavor will diminish. It should be highly seasoned at this point.

Preheat oven to 350 degrees.

To make the enchiladas, heat canola oil in skillet until sizzling. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels.

Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate.

Put a large spoonful of shredded chicken near one edge and roll up the tortilla.

Place, seam side down, in a baking dish.

Cover with remaining sauce.

Bake until thoroughly heated, about 10 minutes.

Serve enchiladas on individual warmed plates with a dollop of sour cream, crumbled queso fresco cheese, and a sprinkling of diced red onion & fresh cilantro leaves.