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1
Preheat the oven to 350 degrees F.
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2
Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat.
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3
Boil until the tomatillos turn an olive-green color, about 10 minutes.
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4
Drain and transfer the tomatillos, onions and chiles to a blender.
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5
Add the garlic and cilantro and blend until smooth.
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6
Season with salt and freshly ground black pepper.
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7
Mix the Mexican crema and heavy cream together in a small bowl and season with salt.
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8
Set aside.
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9
Heat 1 tablespoon oil in a small skillet over medium-high heat.
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10
Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed.
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11
Transfer to paper towels to drain.
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12
Place the tortillas on a work surface.
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13
Divide the shredded chicken evenly among the tortillas and roll up each like a cigar.
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14
Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish.
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15
Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish.
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16
Pour the rest of the sauce over the enchiladas.
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17
Drizzle the cream mixture on top and sprinkle the cheese all over.
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18
Bake until the cheese is melted and starting to brown in spots, about 30 minutes.
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19
Serve immediately.
