Preheat oven to 220°C. Place tomatillos, jalapeños, onion quarters, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon oil and roast for 20 minutes until charred and softened.

While vegetables roast, place chicken breasts in a saucepan and cover with salted water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until internal temperature reaches 75°C. Remove and shred with two forks.

Peel the roasted garlic cloves. Add roasted tomatillos, jalapeños, onion, garlic, fresh coriander, chicken stock, cumin, salt, and pepper to a blender. Blend until smooth.

Pour the salsa verde into a saucepan and simmer over medium heat for 10 minutes, stirring occasionally. Reduce oven temperature to 190°C.

Heat remaining 1 tablespoon oil in a frying pan over medium heat. Briefly warm each tortilla for 10 seconds per side to make them pliable.

Spread 120ml of salsa verde on the bottom of a 23x33cm baking dish. Fill each tortilla with shredded chicken and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.

Pour remaining salsa verde over the rolled enchiladas, ensuring they are fully covered. Top with remaining shredded cheese.

Bake uncovered for 20 minutes until cheese is melted and bubbling and edges are slightly crispy.

Remove from oven and drizzle generously with Mexican crema. Garnish with avocado slices, radishes, and fresh coriander leaves. Serve immediately.