Zesty tomatillo-based green sauce over corn chips with tender chicken and crema.
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Place tomatillos and serrano peppers in a pot of boiling water and cook for 8-10 minutes until soft and pale green.
Transfer the boiled tomatillos and peppers to a blender with onion, garlic, cilantro, and 1/2 cup of the cooking liquid; blend until smooth.
Heat vegetable oil in a large deep skillet over medium-high heat, then carefully pour in the blended salsa verde.
Stir in the chicken broth and bring to a simmer for 5 minutes until the sauce thickens slightly.
Add the shredded chicken to the sauce and stir to heat through for about 2 minutes.
Gently fold in the corn tortilla chips, coating them thoroughly with the sauce but being careful not to let them turn into mush.
Cook for only 1-2 minutes until the chips are slightly softened but still retain some crunch in the center.
Serve immediately topped with a drizzle of crema, crumbled queso fresco, and extra cilantro.
