Chicken Enchiladas

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9 tomatillos, husked and rinsed

1/2 medium white onion

1 serrano chile

1 yellow chile (guero)

2 cloves garlic

1/2 cup fresh cilantro leaves, loosely packed

Salt and freshly ground black pepper

1/4 cup vegetable oil

6 (6-inch) corn tortillas

2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)

1/2 cup Mexican crema or sour cream

1 cup shredded Monterey Jack cheese