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Chicken And Cheese Enchiladas Verdes

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2 1/2 pounds tomatillos, husked

1 large jalapeƱo, halved

1/4 cup extra-virgin olive oil, plus more for frying

Salt and freshly ground pepper

16 corn tortillas

3 cups shredded cooked rotisserie chicken

1 1/2 cups shredded sharp cheddar cheese (6 ounces)

1/2 cup crumbled queso fresco, plus more for serving

Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving

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