1
Boil chicken breast on low flame for 20mins. Add garlic powder, onion powder, and a pinch of salt for extra flavor. When chicken is thoroughly cooked, let chicken stand to cool down. Remove chicken from pot and the chicken will shred really easy using your fingers .
2
Heat oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
3
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 teaspoon each salt and pepper.
4
Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
5
Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes.
