Soft Fried Tortillas with Tomatillo Salsa and Chicken

Ingredients

• 12 4-inch corn tortillas () (see cooks' note, below)
• 2 tablespoons crème fraîche 
• 3 tablespoons cilantro leaves fresh finely chopped
• 3  garlic clove quartered
• 0.3 cup queso fresco fresh crumbled finely (Mexican cheese)
• 0.8 teaspoon salt to taste
• 3  serrano chiles fresh green coarsely chopped (including seeds)
• 1 cup chicken shredded cooked (from 1 chicken breast half)
• 0.5 lb tomatillos fresh rinsed quartered
• 1 tablespoons vegetable oil 
• 0.5 cup water 
• 0.3 cup onion white finely chopped

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• blender
• baking pan
• aluminum foil
• cookie cutter
• tongs

Directions

1. Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
2. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute.
3. Transfer to a small bowl.
4. Put oven rack in middle position and preheat oven to 200°F.
5. Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary.
6. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
7. Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese.
8. Serve immediately.
9. • If you can't find 4-inch tortillas, you can buy larger ones and trim them using a 4-inch cookie cutter or a paring knife. • Salsa can be made 2 days ahead. Cool, uncovered, before chilling, covered. Reheat to warm.