Heat over high heat until liquid comes to a boil, then reduces heat to medium and let simmer until chicken is cooked through about 20 to 25 minutes. Using your palms or 2 forks, shred meat and book, discarding bones and skin. (Instead, shred meat out of leftover or skillet chicken and set aside.)

Meanwhile, heat oven to 375, also creates the salsa verde: Combine tomatillos, garlic, onion, serranos, and cilantro in a blender or food processor and purée until smooth, adding water as necessary to lean it out a bit.

Prepare the tortillas: In a medium sauté pan set over medium-high warmth, heat oil until it starts to shimmer. Using tongs or a broad spatula, place a tortilla in the hot fat; it must begin to bubble instantly. Heat tortilla for approximately ten minutes per side until tender and lightly browned. Remove tortilla and put on a rack set over a skillet, or merely on a skillet if you don’t have a stand-alone. Repeat with remaining tortillas, functioning immediately.

Build the enchiladas: Use a spoon to place about 1/2 cup salsa verde at the base of a 9-by-13-inch skillet and spread it out a bit. Roll a couple of tablespoons of grilled chicken to each tortilla with a tsp or so of salsa verde and set it seam-side down into the pan, then nestling each against the final. Spoon salsa verde along with wrapped tortillas and sprinkle with roughly half the crumbled cheese. Dot with crema, sprinkle with cheese, and, if using chopped onion, then serve immediately.