Place tomatillos and jalapeño in a saucepan, cover with water and simmer 8 to 10 minutes, until softened. Drain.

Blend the tomatillos and jalapeño with half the onion, garlic, cilantro, broth and ½ teaspoon salt until smooth. Finely slice the remaining onion for serving.

Warm 1 tablespoon of the oil in a skillet over medium heat. Add the salsa and simmer gently 5 minutes; thin with broth as needed and season with remaining salt to taste. Warm the shredded chicken separately until hot.

Heat the remaining oil in a small skillet over medium heat. Briefly soften each tortilla in the oil, about 10 seconds per side, then drain on paper towels.

Fill each tortilla with chicken, roll and place seam side down on plates. Spoon warm salsa over them and top with crema, queso fresco and sliced onion. Serve immediately.