1. In a pot, add the chicken along with 2 garlic cloves, 1/4 of an onion, bay leaves, 1 teaspoon of salt & pepper. Add enough water to cover everything, cook for 1 1/4 hours.
2. Drain & rinse the tomatillos from the tin.
3. In a pot, add the long green chillies & 1/4 of an onion. Cover them with water & cook over medium heat until the chillies turn an olive colour.
4. While the chicken & chillies are cooking, roast the poblano chillies until they are blackened & charred.
5. Place the roasted poblano chillies in a plastic bag & let them sweat for 10 minutes. Then peel off the skin & remove the stems & seeds.
6. Once the chicken is cooked & has cooled slightly, shred it.
7. Toast the sesame seeds carefully, making sure not to burn them.
8. In a blender, combine the tomatillos, long green chillies, poblano chillies, 2 garlic cloves, 1/4 of the cooked onion, coriander, salt, pepper & the toasted sesame seeds. Add a bit of the chicken stock to help blend everything smoothly.
9. Reheat a pot with 3 tablespoons of oil, then add the salsa & let it simmer for 20 minutes. Allow it to cool down after cooking.
10. In a blender, combine the cream & Oaxaca cheese with a bit of the cooled green sauce. Blend until smooth, then stir this mixture into the rest of the salsa.
11. Cook the salsa over low heat until all the flavours are well combined & the cheese is melted. (Avoid boiling.)
12. Heat a pan with 3 tablespoons of oil. Once hot, briefly fry the tortillas (5-10 seconds on each side) then remove them. Repeat with the remaining tortillas.
13. Place some shredded chicken on each tortilla, then roll it up to make a rolled taco. Repeat with each tortilla.
14. Preheat the oven to 160°C.
15. To serve, spread some cheese salsa on a plate, place the rolled tacos on top, then cover them with more salsa. Add sliced tasty cheese on top of the enchiladas & place the plate in the preheated oven for 10 minutes.¡Buen provecho!