Heat a large skillet with low sides over medium-high heat and add the oil.

Add the tomatillos, onion, jalapeño(s) and/or serrano, and unpeeled garlic. Let everything cook undisturbed for a few minutes to get good char, then toss and continue cooking until softened and blistered all over, about 8 to 10 minutes.

Remove from the pan, let it cool slightly, then peel off the skins from the garlic.

Transfer the tomatillos, onion, jalapeño(s), and peeled garlic to a blender. Add the salt, pepper, chicken bouillon (if using), lime juice, and cilantro (if using). Blend until smooth. Taste and adjust salt as needed, then set aside to cool.

Preheat the oven to 375°F.

In a medium bowl, combine the softened cream cheese and sour cream and mix until smooth.

Stir in 1 cup of the salsa verde, ¼ tsp salt, black pepper, and lime zest and juice, mixing until fully incorporated.

Fold in the shredded chicken, diced jalapeño, 1½ cups Monterey Jack, and the cotija cheese until evenly combined.

Taste the mixture and adjust seasoning if needed.

Transfer the mixture to a baking dish and spread into an even layer. Top with the remaining ½ cup Monterey Jack cheese.

Bake uncovered for 20 to 25 minutes, until hot and bubbly around the edges. Broil for 1 to 2 minutes at the end if you want light color on top.

Let the dip rest for 5 minutes, then finish with chopped cilantro and/or onions, cotija cheese, and lime wedges. Serve warm with Firehook crackers and enjoy.