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Boil 2 chicken breasts with 1 tbsp salt, 1 small chunk of onion, and 2 garlic cloves for 20-25 minutes.
Remove stems and seeds from 3 poblano chiles, 8 small tomatillos, and 1 serrano chile, then roast them.
Peel the skin off the poblanos and add them to a blender with 1 bunch cilantro, 1 tbsp consomé de pollo, ½ block cream cheese, 1 cup Mexican crema, and the reserved chicken broth, onion, and garlic. Blend until smooth.
Shred the cooked chicken and season with 2 tsp salt, black pepper, 1 tsp garlic powder, and 1 tsp onion powder.
In a hot pan, warm up the tortillas with oil.
Fill and roll the enchiladas.
In a pan, melt 1 tsp butter, then add the blended sauce and let it simmer to thicken.
Line the enchiladas in the pan, cover with more sauce and 1 cup Queso Oaxaca, then cook until the cheese melts.