Creamy Avocado Salsa Verde:
Arrange the tomatillos, jalapeno, and garlic on a sheet pan and drizzle with olive oil. Roast for about 10 minutes, then, flip the vegetables and roast for 5 to 10 more minutes. Once cooled, transfer the tomatillos, stemmed jalapeño, and garlic into a food processor. Add the avocado, cilantro, onion, lime juice, and salt. Pulse until you reach desired consistency. Heat flattop to medium high. Sear chicken on both sides and cook in oven until the internal temperature reaches 165°F, pull the chicken and set aside. Heat canola oil over medium high heat in a pan. Lay a tortilla flat and top with a spoon-full of the pulled chicken. Tightly roll up the tortilla and pan fry until golden brown. Top with cilantro, diced tomato, cotija and serve with creamy avocado salsa verde and Mexican Crema.