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Start by seasoning chicken thighs on all sides with salt and set aside.
Add tomatillos, a jalapeno, white onion and garlic to pan over medium heat and roast until charred. Add to a blender along with cilantro, oregano, chicken bouillon, and half a cup of water, and blend.
Sear the chicken in a pan over high heat with oil until golden brown. Turn the heat to low and pour in the salsa verde. Add another half cup of water, cover and let simmer for 40 minutes.
Remove the chicken to a bowl and shred. Slice a package of Cacique Ranchero® Queso Fresco in half and crumble into the bowl and mix along with some of the salsa verde.
Add the filling to a corn tortilla and roll. Fry in oil until golden and crispy.
Serve on a plate with more of the salsa verde. Top with lettuce, Cacique Crema Mexicana, and more Queso Fresco.