Jugo de Pollo.  Combine all of the broth ingredients (except the salt) in a large stock pot and cover with water.  Add some salt to the water, stir it in, dab a little water on the back of your hand, taste it, and repeat until you are satisfied with the flavor.  Simmer over medium heat for 1 to 1 1/2 hours.

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Salsa Verde.  Combine the tomatillos, 2 pods of garlic, 1 quartered onion, 1 quartered green pepper, 6 cups of Jugo de Pollo and the 7 oz. can of Herdez Salsa Verde in a large pot and bring to a boil.  Simmer for 20 minutes.  Add 2 more cups of Jugo de Pollo and the 2 green peppers (sliced lengthwise) to the pot and simmer another 20 minutes.  Remove the pot from the heat and allow to cool.  Remove the thin-sliced green pepper and set aside.  Combine the remaining 2 green peppers, 1/2 onion, 3 garlic pods, 1/4 bunch cilantro, 1 cup of Jugo de Pollo and 1 cup green sauce in a blender and blend.  Heat the 1/2 cup Wesson oil in a large skillet.  Pout the contents of the blender into the hot oil.  Refill the blender with 1 cup Jugo de Pollo, 1/4 bunch cilantro and top off with green sauce.  Blend, pour into skillet, and repeat until all of the green sauce is gone.  Add the pepper to the skillet.  Add salt to the skillet a little at a time, tasting after each addition until you are satisfied with the taste.  Simmer for 30 minutes over medium heat. 

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Enchiladas.  Combine and chop the onion, green pepper, garlic and celery in a food processor.  Pour into a large bowl.  Add 1 lb. of the grated cheese into the bowl.  Remove the chicken from the Jugo de Pollo and remove the meat from the bone.  Put the chicken in the food processor and chop only slightly.  Pour the chopped chicken into the bowl.  Add the cumin, pepper and chicken fat to the bowl.  Mix with your hands.  Season with salt, pepper and cumin to taste.  Fill a 12" skillet with about 1/2 inch Wesson oil and place over medium heat.  Butter two large baking dishes.  Pour a layer of Salsa Verde on the bottom of both dishes.  Dip all of the tortillas (3-4 tortillas at a time) into the hot oil for just a second (having "very thin" tortillas is key;  ask for "tortillas muy delgaritas" at Lunas Tortilla Factory at McKinney and Woodall Rogers).  Stuff and roll the tortillas with the chicken filling and arrange in the baking dishes.  When you are through rolling enchiladas, sprinkle the remaining cheese over the top of each dish.  Dot the top of each dish liberally with sour cream and butter.  Garnish with the reserved green pepper slices.  Pour a liberal amount of Salsa Verde over the top of each dish and bake at 350 degrees for 25 minutes.

Our comments:  If you want to freeze these, omit the Salsa Verde on the bottom of the pan and on top.  You can add fresh Salsa Verde when you remove the enchiladas from the freezer.  This is a lot of work.  Thus, we recommend:

"Comida Maria"

Enchiladas Santa Maria

Chile Rellenos

Arroz Mexicano

Frijoles Negros

Flautas or Tacos

Salsa Roja

Guacamole (Misc. Recipes 1995)

Sweet Ritas (see Misc. Recipes)

Heck, if you are going to do this much work for enchiladas, you might as well invest the whole day and get a full feast out of it!  Layer the leftovers in a buttered casserole:  tortillas (dipped briefly in hot oil), Frijoles Negros, cheese, sour cream, Salsa Roja and butter.  Repeat layers until you fill the dish.  There is a lot of overlap among these recipes.