First, cook the chicken and shred it. Once ready, set it aside in a covered bowl. Roast the green chiles, clean them thoroughly, remove the seeds and stems, and cut them into strips.

Place the chile strips in a blender with the queso fresco and crema. Blend until completely smooth, adding salt to taste.

If the sauce is too thick, add a little chicken broth, but be careful not to make it too thin—the sauce should be thick.

Pour the sauce into a saucepan, add a splash of oil, and cook the mixture until well combined. Next, lightly fry the corn tortillas in a skillet with oil on both sides, then dip them in the sauce.

Place the sauced tortillas on a plate, fill with shredded chicken, and roll them up. Top with thinly sliced lettuce and crumbled queso fresco. Enjoy your enchiladas!