Step 1
Preheat the broiler. Cover a large baking sheet with foil. Place the poblano peppers, serrano peppers, tomatillos, whole garlic cloves, and onions on the baking sheet. Boil for 4-5 minutes until the skin begins to char. Flip and cook on the other side
Step 2
Remove the peppers and tomatilos from the oven and close the foil so that they can slightly steam for 5 minutes. Scrape the skin off the poblano peppers. You can also remove any heavily charred skin from the tomatillos.
Step 3
Add everything from the foil, including the juices, to a blender. If you are sensitive to spice, add one serrano pepper at a time to reach the right level of spiciness. Then, add the cilantro and chicken broth. Blend until very smooth. Taste and season with salt as needed.
Step 4
Remove from the blender and stir in the Mexican crema. The sauce should be thin in texture, similar to traditional enchilada sauce. If it is too thick, add additional broth.
Step 5
In a large bowl, combine the chicken and about 1/2 cup of the enchilada suiza sauce. Stir well to combine. Taste and adjust seasoning if needed.
Step 6
Wrap the tortillas in a damp paper towel and heat them for 30-60 seconds. Make sure they are pliable, this will help to prevent breaking. You can also spray them with a touch of cooking spray when warm to further prevent breaking. For a more traditional option, lightly fry each tortilla for 5-7 seconds per side in vegetable oil.Gently fill each tortilla with the chicken mixture. Roll tightly and place seam side down in the baking dish. Optional: Before filling the tortillas, dip each one in warmed enchilada sauce. This step works better when the tortillas have been lightly fried.
Step 7
Preheat the oven to 350 degrees. Lightly coat the bottom of a large baking dish with enchilada sauce. Once all the enchiladas are filled, pour the remaining sauce over top. Sprinkle with the shredded cheese.