Roast the tomatillos, ½ white onion, 2 cloves of garlic, and 3 jalapeños at 425°F until slightly browned.
Sear the chicken breasts, then pour the salsa verde into the pot and reduce on medium heat.
Add 1 cup of chicken broth and simmer the chicken on low for approximately 25 minutes until cooked through.
Shred the chicken and assemble the enchiladas.
Bake the enchiladas at 425°F until bubbly and slightly browned.
Drizzle with Mexican crema, crumble queso fresco, add sliced jalapeño, thinly sliced white onion, cilantro, and fresh lime.
