Green Tomatillo Chicken Enchiladas with Charred Chilli Sauce

Bake. Adjust broiler rack to 20 cm below element and heat broiler to high. Put poblanos, onion, tomatillos, serranos, plus garlic on a foil-lined rimmed baking tray. Put under broiler and broil, turning vegetables now and then, till tomatillos are completely softened and gently charred, around 10 minutes. Move tomatillos to a bowl. Keep broiling till poblanos are charred on all sides, around 2 minutes longer. Move to a separate bowl and cover tightly with foil. Keep broiling till onion, serranos, plus garlic are softened and charred, around 5 minutes longer. Move to bowl using tomatillos along with any juices and keep to one side. Adjust oven rack to middle position plus set oven to 190°C. Tip in chicken stock to bowl using poblanos plus peel poblanos while submerged in stock. Move flesh to bowl using tomatillos, leaving skin plus seeds using the stock. Strain the stock through a fine sieve in the bowl using the tomatillo/pepper mixture. Discard skins plus seeds. Tip in cilantro to mixture. Stand mixture aside. Season chicken pieces upon all sides using salt plus pepper. Heat oil in a big Dutch oven over a high flame till shimmering. Tip in chicken skin side-down and cook without moving till well browned on first side, around 6 minutes. Flip chicken and keep cooking till gently browned on second side, around 2 minutes longer. Move chicken to a bowl and pour off excess fat off Dutch oven, reserving any brown liquid. Tip in tomatillo/pepper mixture to the Dutch oven plus scrape up any browned bits from the bottom. Purée mixture into a chunky sauce using an stick blender. Taste and add salt if it needs it using salt plus pepper. Return chicken to pot, bring to a gentle simmer, cover with lid a little ajar, and simmer till chicken is cooked through, around 15 minutes. Wrap tortillas in aluminum foil and put in oven to warm while that is happening. Remove from heat and move chicken to a big bowl using tongs when chicken is cooked. Let to rest till cool enough to handle. Shred chicken in thin strips, discarding skin and bones. Add of sauce (1 cup), half of cheese, plus half of Mexican crema to chicken and toss to mix. Taste and add salt if it needs it with salt and pepper. Take out tortillas off oven plus unwrap. Spread 1/3 of the leftover sauce in the bottom of a 13- by 23 cm casserole dish. Dip each tortilla in the leftover sauce plus stack upon one cutting board. Working one tortilla at at time, put of chicken filling in a (2 tablespoons) line down the center and roll up tightly. Put in the casserole dish seam side-down. Keep till all the tortillas plus filling are used (the casserole will be firmly packed). Spread leftover sauce on top of enchiladas and lay leftover cheese down in a line through this middle of every row of enchiladas. Cover firmly using aluminum foil plus cook for 15 minutes. Take out foil plus keep baking till cheese is gently browned and bubbly, around 10 minutes longer. Remove enchiladas from oven, drizzle with leftover crema, scatter with chopped cilantro, and eat at once.