Add tomatillos to a large skillet over medium-high heat, and cook, shaking the pan occasionally, until charred in spots and juices start to release(10 - 11 minutes). Transfer tomatillos to a blender along with the onion, garlic, cilantro, 2 tablespoons water and a few pinches of salt, and blend until smooth.
Warm 1 tablespoon oil in a small saucepan over medium heat, then add the salsa. Bring to a boil, reduce heat to low, and cook, stirring occasionally for 10 minutes. Season to taste with additional salt (flavors should be bold).
To assemble, place half the chips in a 12-inch skillet (preferably one with a lid!) in an even layer. Top with half of the shredded chicken, then 1 cup salsa. Drizzle Media Crema evenly over top, then sprinkle with a pinch of salt. Repeat the layers again, topping with remaining chips, chicken and 1 cup salsa (you’ll have a little salsa leftover). Finish with an even layer of cheese.
Cover the pan and place over medium-low heat, and cook just until the cheese melts and the chips and salsa warm through (about 10 to 15 minutes). Serve immediately.