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MAKE AHEAD The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.
3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained
Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas
1 medium white onion, chopped
2 cups chicken broth, plus a little extra if needed
Salt
1/2 cup homemade crema, crème fraiche or heavy (whipping) cream
About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
12 corn tortillas
A few sliced rounds of white onion, separated into rings, for garnish
Fresh cilantro sprigs for garnish
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1st Keep
 IlanaKS
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 Mychal_Pearson
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