Chicken Enchiladas Suizas

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2 skin-on, bone-in chicken breasts (about 2 pounds)

2 cups low-sodium chicken broth

2 cloves garlic

2 bay leaves

3 to 5 sprigs fresh cilantro, plus more for topping (optional)

Kosher salt

2 pounds plum tomatoes

1 or 2 serrano chile peppers, stemmed

2 tablespoons vegetable oil, plus 1/2 cup for frying

1 large white onion; 2/3 diced, 1/3 sliced into rings

1/2 cup Mexican crema or sour cream, plus more for topping (optional)

12 corn tortillas, preferably white

3/4 cup crumbled queso fresco

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