Creamy Enchiladas Suizas with Roasted Tomatillo Sauce

Preheat the broiler to high. Place the tomatillos, serranos, garlic cloves, and onion half cut-side down on a foil-lined baking sheet. Broil 5-7 minutes until charred on top, then flip and broil another 3-4 minutes.

Peel the garlic. Transfer all the roasted vegetables to a blender along with the cilantro, crema, chicken broth, and a generous pinch of salt. Blend until smooth and creamy. Taste and adjust salt.

Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish and spread a thin layer of the green sauce on the bottom.

Warm the corn tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave for 30 seconds so they are pliable and won't crack.

Season the shredded chicken with salt and pepper. Place about 1/4 cup of chicken down the center of each tortilla, roll tightly, and place seam-side down in the prepared dish.

Pour the remaining tomatillo-cream sauce evenly over the rolled enchiladas, making sure every tortilla is well coated. Top generously with the shredded cheese.

Bake uncovered for 20-25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly golden.

Let rest 5 minutes, then garnish with a drizzle of crema, sliced radishes, and extra cilantro.