Heat a skillet over medium-high heat, add tomatillos, cook for 10-11 minutes until charred and softened, then blend with onion, garlic, cilantro, water, and salt.

In a saucepan, heat vegetable oil, pour in the blended salsa, and simmer for 10 minutes. Adjust salt as needed.

Layer half of the tortilla chips in a skillet, add half of the chicken, pour in one cup of salsa and drizzle with media crema. Repeat layering.

Cover the skillet, cook on medium-low for 10-15 minutes until cheese melts and everything is heated through.

Remove from heat, garnish with extra toppings like cilantro or avocado, and serve immediately.