Ingredients

• 12 ounces tomatillos (about 8 medium), husks removed
• 2 serrano peppers or 1 jalapeño pepper
• 1 clover garlic
• 1/8 medium white onion
• 4 cups (1 quart) water
• 1/2 cup Mexican crema or sour cream
• 1/2 cup chopped fresh cilantro
• 2 tablespoons vegetable oil, for frying
• 12 corn tortillas
• 2 cups cooked and shredded chicken
• Salt and pepper, to taste
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup shredded Swiss cheese
• 1/2 medium red onion, thinly sliced
• Chopped fresh cilantro