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Grill and shred chicken breast, using 1.25oz per enchilada
Spray a la madre tortillas with zero-calorie cooking spray and cook over a hot pan until pliable enough to roll without breaking
Boil ¼ onion, 6 small tomatillos (or 3 medium-large), and 2 jalapeños until tomatillos turn a slight yellow color
Transfer boiled vegetables to a blender along with ½ cup cottage cheese, cilantro, salt, and 1 tsp better-than-bouillon
Blend until smooth to create the sauce
Fill tortillas with shredded chicken and roll them
Pour half of the sauce over each serving of enchiladas
Top each serving with 1oz of queso Oaxaca
Refrigerate or reheat in an air fryer until cheese is melted and serve