Peel one white onion then cut into quarters.

Place whole chicken in a 6 or 8-quart stockpot with onion quarters, 3 whole cloves of garlic, and kosher salt. Cover with cool filtered water by 1-inch. Bring to a simmer for 1 hour, check for doneness.

Meanwhile, dice the remaining onion and garlic; keep them separated. Seed and dice the serrano or jalapeno peppers. Set aside

Strain chicken into a colander set in a large bowl save chicken broth. Do not discard.

Discard onions, garlic, skin, and bones.

Using folks pull the chicken apart to shred or use a hand or stand mixer on low. You can also allow the chicken to cool and shred by hand.

In a large sauté pan over medium-high heat, add to 2 tablespoons of oil. Once hot, add onions and chiles, sauté for 5 to 7 minutes. Add garlic, stirring constantly until fragrant, about 30 seconds to 1 minute.

Add cumin, dried oregano, and dried chiles, sauté for another minute. Add shredded chicken and tomato sauce. Add ¼ to ½ cup of leftover chicken broth if more liquid is needed.

Simmer for 20 minutes over medium-low heat. The chicken should be “saucy” with no runny liquid.

In a 3-quart saucepan, add both cans of enchilada sauce, simmer over medium heat for 15, stirring every 2 to 3 minutes. Cool slightly, then pour into a large bowl. Set aside.

Meanwhile, grate cheese into a large bowl. Pre-grated cheese has an anti-caking agent that stops the cheese from melting smoothly; if possible, try not to use it.

Drain olives. Rough chop about two-thirds of the can place in a medium-sized bowl. Set the remaining slices aside in a small bowl for garnishing.

Drain green chilies, add to the bowl with the olives.

Thinly slice 6-8 green onions, including the white part, add them to the bowl with olives and chiles. Save ½ to 1 cup of part green for garnish in a bowl.

In a small skillet, heat 1 tbsp of oil over medium-high heat. Add on tortilla in the pan and fry each side for about a minute each. The tortillas should be pliable and not crispy. Stack them on paper towels to drain

Preheat oven to 375 degrees

On a half sheet pan, spoon enough enchilada sauce to coat the bottom of the pan, about ½ to ¾ cup.

Set up your assembly station. Use a dinner plate to roll each enchilada. Place the bowl of sauce and tortillas close to the rolling plate. Line up the chicken, cheese, and olive mixture.

Quickly dip the tortilla into the enchilada sauce and place it on the rolling plate.

Spoon chicken onto the end of the tortilla closest to you. Add cheese and olive mixture.

Roll the tortilla away from you, place it on the sheet pan. Continue until all tortillas are used.

Evenly spread enchiladas with more sauce. Cover with cheese. Top them with sliced olives and green onion tops.

Loosely cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes more or until cheese is melted and bubbly.