In a sauce pan, saute the onions until the onions are clear.
Add the garlic, tomatillos, green chilies, paprika, water; bring to a boil. Add the remaining ingredients, cover, reduce the heat; simmer for 20 minutes.
Allow to cool for a few minutes and pour it into a blender or a food processor. Blend or process the mixture until smooth; set aside.
Boil the chicken breasts until done; cube or pulse a few times (as desired) in a food processor.
In a large oiled pan, saute the chicken, spices, and onions until the onions are clear. Add the cheese and then allow the chicken mixture to cool a bit.
Preheat the oven to 350 degrees.
In an oiled skillet, cook the tortillas on each side until soft (approximately 10 seconds each side on medium high heat). Set them aside, stacking them to prevent them from drying out. Let them cool.
Place the chicken mixture in the center of each tortilla and roll.
Place the enchiladas in a 9 inch square dish seam sides down. Cover the enchiladas with the green sauce.
Place them in the oven for 20 minutes or until heated through.