Enchiladas Suizas (Creamy Chicken Enchiladas with Melted Cheese) - Rick Bayless

Ingredients

• 2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed
• Fresh hot chiles to taste (roughly 3 serranos or 2 jalapenos), stemmed
• 1 medium (6-ounce) white onion, sliced ½-inch thick
• 2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
• 2 cups chicken broth, plus a little extra if needed
• 1/2 cup Mexican crema, crème fraiche or heavy (whipping) cream
• Salt
• About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
• 12 corn tortillas
• About 1 cup shredded Mexican melting cheese like Chihuahua or Monterey Jack, brick or mild cheddar
• A few slices of white onion, separated into rings, for garnish
• A few sprigs of cilantro for garnish