Place tomatoes on a comal or skillet over medium heat. Using tongs, turn tomatoes on all sides until char spots form. Remove from heat and let cool. Peel off charred skin.

Add tomatoes, onion, jalapeño, serrano and ¾ cup water to blender. Blend until smooth.

Heat 1 ½ tablespoons oil in a large frying pan over medium heat. Run sauce through a strainer into the frying pan. Season with salt and pepper. When the sauce begins to simmer, stir in crema. Decrease heat to low and simmer for 8 minutes. Remove from heat and keep warm.

Heat remaining cup oil in a large pan. Lightly fry tortillas, 10 seconds on each side and transfer to a paper towel lined plate to absorb excess oil.

Place 3 tablespoons shredded chicken in the middle of each fried tortilla. Roll tightly. Repeat with remaining tortillas and chicken. Arrange 3 on a serving plate and ladle cream sauce over. Top with queso fresco and serve.