1Roast poblano and Anaheim peppers on a stovetop grill grate.
2Place roasted peppers in a bowl and cover with plastic wrap to sweat.
3Roast chile serranos and onion half on the stovetop grate.
4Boil tomatillos in a pot of water on high heat.
5Transfer boiled tomatillos to a blender.
6Peel and remove stems and seeds from roasted peppers, then add them to the blender.
7Add roasted serranos, onion, garlic cloves, cilantro, oregano, black pepper, chicken bouillon, cumin, and chicken broth to the blender, then blend until smooth.
8Remove half a cup of the sauce and reserve.
9Add media crema and cream cheese to the remaining sauce in the blender and continue to blend until smooth.
10Season shredded chicken with roasted garlic and herb seasoning, salt, and the reserved half cup of sauce, then mix.
11Lightly fry corn tortillas in oil on a comal or pan over medium heat, flipping them once they begin to blister.
12Grease a baking dish with oil and pour in half of the sauce.
13Fill tortillas with shredded chicken and shredded cheese, roll them up, and place them in the baking dish.
14Cover the rolled enchiladas with the remaining sauce and top with more shredded cheese.
15Bake at 400 degrees Fahrenheit until the cheese is melted.