Peel and wash the tomatillos. Place the tomatillos in a large saucepan, cover with water and bring to a boil for about 5 minutes. Remove from the heat and drain and discard the water. Place the tomatillos in the container of a blender and puree briefly. Set aside.

For the sauce, pour olive oil into a large skillet and heat. Add the chopped onions and sauté until translucent, about 2 minutes. Add the garlic and sauté for about 10 seconds. Add the pureed tomatillos and season with salt and pepper. Simmer for 1-2 minutes and then remove from the heat.

For the filling, pour olive oil into a separate skillet and heat. Add the chopped onions and sauté until translucent, about 2 minutes. Add the cream cheese and melt over medium heat. Once the cream cheese is melted, stir in the cooked chicken. Season with salt and pepper.

Heat your oven to 350°F/176°C.

To assemble the enchiladas, heat a stack of the corn tortillas by wrapping them in a clean, damp kitchen towel and heating them in the microwave for 1 minute. Have a casserole pan ready for the enchiladas. Fill each hot corn tortilla with a 1oz/28g of the chicken mixture. Roll up and place in the casserole dish. Fill all of the corn tortillas in this fashion.

Once all of the enchiladas are filled, pour the tomatillo sauce over the top. Top the enchiladas with the shredded white cheese and cover the casserole with aluminum foil. Bake for about 15 minutes until the enchiladas are bubbly and the cheese is melted.

Remove the enchiladas from the oven and top with the crumbled queso fresco, Mexican crema and chopped cilantro. Serve immediately.