Step 1

Roast the poblano chilis by rubbing them with oil, then broiling them on a sheet pan. Watch and turn until all sides are fully blackened and charred. Place the chiles in a bowl and cover for 15 minutes, then peel, seed, and chop.

Step 2

Rinse the tomatillos of their sticky outer coating, then place them in a medium saucepan with the serrano chiles, half of the onion and one cup of water. Cook until softened, then transfer to a blender along with the poblanos, cilantro, crema, garlic, cumin, and salt. Blend on high until the sauce is completely smooth.

Step 3

Heat vegetable oil in saute pan over medium heat, and fry the tortillas one at a time until pliable. Finely mince the other half of the onion and place it in a bowl along with the shredded chicken or turkey, and one cup of the sauce, stirring to combine.

Step 4

Cover the bottom of the baking dish in the sauce. Divide the meat mixture among the tortillas, then roll each up like a cigar, placing them seam-side down in the pan. Pour the remaining sauce on top, then cover with cheese.

Step 5

Bake the enchiladas until the cheese has melted and the sauce is bubbling. Serve warm.