Chilaquiles with Roasted Tomatillo Salsa

INGREDIENTS

• 3 fresh serrano chiles
• 1/3 cup vegetable oil
• Olive oil, as needed
• 1 large onion, coarsely chopped
• 1/2 cup Mexican crema, creme fraiche or sour cream
• 2 thin slices onion, separated into rings
• Kosher salt and fresh ground black pepper
• 1 pound fresh tomatillos
• 1/4 cup chicken broth or more as needed
• 1/4 cup chopped fresh cilantro leaves, for garnish
• Salt and freshly ground black pepper
• 1/2 cup crumbled queso fresco*** or a mild feta
• 3 garlic cloves, unpeeled
• 3 cups roasted Tomatillo Salsa
• 1/2 cup fresh cilantro leaves
• 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)