Wash chicken, pat dry and season. Season and then grill the Chicken.
While chicken is cooking, prepare 12 cabbage leaves. Peel leaves off carefully trying not to tear. I found running under water while peeling helps them come apart easier, when you reach the inside tighter leaves.
When chicken is done let cool and then shred. While chicken is cooling add 4 cabbage leaves at a time in boiling water and let cook for 5 minutes. This takes some of the cabbage stiffness away and cuts down cooking time!
Add chicken in a bowl and add 1/3 cup tomatila salsa, onion, garlic, green chilis and 1/4-1/2 cup cilantro in bowl. If you are making them with dairy add sour cream and some cheese. We did not use cheese but I did make half with sour cream. Mix together. You may want to add more salsa depending on how big your chicken breasts were.
Scoop the chicken mixture into the cabbage leaves and wrap cabbage leaves around mixture and place in 9×13 dish seam down. Continue until all chicken mixture is done. Top the Enchiladas with 1/4 cup of tomatila salsa and more cilantro.