Heat the olive oil in a medium saucepan over medium heat. Add in the onions and cook, stirring occasionally, for 5 minutes. Add in the garlic and cook for 1 minute.

Add the tomatillos, jalapenos, salt, and pepper to the onions and cook for 2 minutes. Add in 1/4 cup of water and reduce heat. Simmer for 10 minutes.

Remove sauce from heat and cool for 5 minutes. Pour into a food processor and process until smooth. Set the sauce aside.

Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic to the pan and saute for 5 minutes.

Add the chicken to the pan and immediately sprinkle with cumin, paprika, and black pepper. Cook for 5-7 minutes or until the chicken is no longer pink. Remove from heat and cool for 5 minutes.

Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.

Place the tortillas on a table and divide the chicken evenly between the tortillas. Sprinkle 1 cup of cheese over top of the chicken. Spoon 1 tablespoon of sauce over top of the chicken on each tortilla. Roll the tortillas up and place in prepared pan.

Pour the remaining tomatillo sauce over top of the enchiladas and top with remaining cheese.

Bake for 20 minutes or until cheese is melted and the sauce has thickened. Remove from oven and top with sour cream and salsa.