Preheat the oven to 350°F (175°C). Arrange the Tomatillos, Serrano Chiles, a few cloves of Garlic, and a halved White Onion on a baking sheet and roast under the broiler or over a hot skillet until the skins are charred and softened, about 8–10 minutes, turning as needed.
Transfer the charred vegetables to a blender along with a generous handful of Cilantro, about 1 cup of Chicken Broth, and 1 teaspoon of Salt; blend until smooth and adjust thinning with more broth if needed.
Heat 1–2 tablespoons of Neutral Oil in a skillet over medium heat, pour in the blended salsa and simmer for 5–7 minutes until it thickens slightly and the flavors meld. Taste and season with more Salt if desired.
Warm the Corn Tortillas so they’re pliable—either wrap in a damp towel and microwave for 20–30 seconds or quickly warm each in a dry skillet (you can also lightly fry in the skillet with a splash of oil for extra flavor).
Dip each warmed tortilla into the hot salsa to coat, fill with shredded Cooked Chicken, roll up, and place seam-side down in a baking dish.
Pour any remaining salsa over the arranged enchiladas and bake in the preheated oven for 10–12 minutes, until heated through and bubbling at the edges.
Remove from the oven and spoon over a drizzle of Mexican Crema, sprinkle crumbled Queso Fresco, and finish with some thinly sliced raw white onion and chopped cilantro for a fresh, bright finish.
