Preheat oven to 350° F

In medium sauce pan add the husked Tomatillos, chilies and onion and cover with enough water to just cover by 1 inch.

Bring to a boil over medium-high heat, boil until the tomatillos turn from bright green to a deeper olive green about 10-12 minutes.

Drain and transfer the tomatillos, onions and chilies to a blender, add the garlic and cilantro and salt and pepper to taste, and blend on high until completely smooth.

In a medium bowl mix the Mexican Crema and Heavy whipping cream together and season with salt.

Heat 1 tablespoon oil in a small skillet over mdeium-high heat, fry the tortillas until golden but still bendable and pliable about 10-12 seconds per side. Transfer to paper towels to drain.

Place the tortillas on a plate or other type of flat work surface, place the shredded chicken evenly among the tortillas and roll up each like a cigar shape. Spread ⅓ of the sauce into a 9×13 inch pan to cover the bottom evenly. (depending on how many you make or how big your pan is, will determine how many pans you will need to use)

Arrange the enchiladas in 1 layer, seam side down into the sauce in the cake pan. Making sure each are snuggly inside touching each other. Pour over the rest of the sauce, drizzle the cream mixture on top and sprinkle the cheese over top.

Bake the enchiladas until the cheese is melted and starting to get golden brown on top, about 30-35 minutes depending on your oven.