Drain the chicken and cut it into small pieces.

Make a green salsa using tomatillos, serrano chiles, a piece of onion, and a garlic clove. Cook everything, then blend until smooth.

Return the mixture to the pan and add 1/3 of the green chile salsa, the cream cheese, and a handful of shredded cheese. Stir until warm and bubbling.

Fry the tortillas in a little oil.

Place a few spoonfuls of the mixture in the center of each tortilla and roll them up. Arrange them in a lightly greased 10x13-inch baking dish.

Once baked, pour the remaining green salsa over the top and sprinkle with cheese.