Enchiladas Verdes — Tomatillo salsa, shredded chicken

Heat a dry comal or cast-iron skillet over high heat until very hot. Place the tomatillos, chiles, onion quarters, and unpeeled garlic directly on the dry comal. Char on all sides until the tomatillos are blackened in spots and soft, about 8–10 minutes. Peel the garlic.

Blend the charred vegetables with the cilantro and chicken broth until smooth. Season with salt. The sauce should be thick enough to coat a spoon — if watery, simmer in a saucepan for 5 minutes to reduce.

Preheat the oven to 190°C. Spread a thin layer of salsa on the base of a 30 × 20 cm baking dish.

Heat the oil in a small skillet over medium-high heat. Dip each tortilla into the hot oil for 10–15 seconds per side until just pliable — soft, not crisp. Drain on paper towel. Work through all 12 tortillas.

Dip each softened tortilla briefly into the tomatillo sauce (3–5 seconds) to coat both sides. Add 2–3 tablespoons of shredded chicken in a line across the centre and roll tightly. Place seam-side down in the baking dish.

Pour the remaining tomatillo sauce evenly over the rolled enchiladas. Scatter queso fresco over the top.

Bake for 20 minutes until the sauce is bubbling at the edges and the top is set. The enchiladas should not brown — reduce heat if the top is darkening.

Remove from the oven. Drizzle cold crema over the top, scatter sliced onion, and serve immediately.