1. Char veggies. Heat a large cast iron skillet or comal over high heat. Add tomatillos, onion, serranos, and garlic and char, turning occasionally until the skin is blistered and blackend on all sides. The garlic will cook faster than the other vegetables so remove it when it becomes golden brown.

2. Char poblano. Place the poblano chile directly over the flame on your gas stove and char, turning ocassionally until the skin is blackened on all sides. Remove to a heatproof bowl and cover with plastic wrap. Let sit, steaming, until cool enough to handle.

3. Peel poblano. Once cool enough to handle, peel the blackened skin off with your fingers or a wet paper towel. It's okay if not every last bit comes off. Cut off the stem and remove the seeds. Rinse any remaining seeds and skin under running water.

4. Blend. Combine the charred tomatillos, onion, serranos, garlic, and poblano in a blender. Add remaining salsa ingredients and blend on high until smooth. Pour into a large bowl. You should have about 3 cups of salsa.

1. Heat oven. Heat oven to 350°F and have a 9 x 13-inch baking dish and a baking sheet ready.

2. Fry tortillas. Heat oil in a large frying pan over medium high heat. Check to see if oil is hot enough after a few minutes by sticking one side of a tortilla in the oil. It should be immediately covered with bubbles. If not, give it another couple of minutes. Once oil is ready fry each tortilla one at a time for about 15 seconds per side. Stack fried tortillas on the baking sheet.

3. Fill and roll. Spread 1 cup of the salsa on the bottom of the baking dish. Take each tortilla one at a time and dip both sides into the salsa. Fill with about 1/4 cup of the shredded chicken and roll the tortilla up to enclose the filling. Lay seam-side-down in the baking dish.

4. Bake. Spread any remaining salsa on top of the enchiladas. Cover with foil and bake for 20 minutes. Remove pan from oven, take off foil and crumble 1 cup of the queso fresco all over the top of the enchiladas. Return to the oven and bake another 10-15 minutes or until the cheese is soft and brown in some spots.

5. Serve. Drizzle crema all over the enchiladas, sprinkle with remaining 1/4 cup of queso fresco, sliced onions and cilantro and season all over with salt and pepper. Serve immediatley while still hot.