Ingredients:

  • 2 cups Cooked Chicken Breast, shredded
  • 4 oz Cream Cheese, softened
  • 1/2 cup Mexican Crema or Sour Cream
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 cups High-Quality Salsa Verde, divided
  • 16 Corn or Small Flour Tortillas (6-inch / 15 cm diameter)
  • 1 Tablespoon Neutral Cooking Oil (e.g., Vegetable or Canola)
  • 4 cups Shredded Cheese Blend (Monterey Jack or Mexican blend), divided
  • 1/4 cup Fresh Cilantro, chopped (for garnish, optional)
  • 1/4 cup Thinly Sliced Red Onion or Pickled Jalapeños (for garnish, optional)

Instructions:

  1. Combine the Chicken: In a large mixing bowl, thoroughly combine the shredded chicken, softened cream cheese, crema (or sour cream), cumin, oregano, salt, and pepper. Mix well until the filling is uniform and the cream cheese is fully distributed. Set aside.
  2. Preheat & Prep Dish: Preheat oven to 375°F (190°C). Pour 1/2 cup of the Salsa Verde into the bottom of a 9x13 inch baking dish and spread evenly—this prevents sticking.
  3. Softening Tortillas: Heat the neutral oil in a small frying pan over medium heat. Quickly dip each tortilla in the oil for 10-15 seconds per side until pliable, or alternatively, wrap them in a damp cloth and microwave for 30 seconds to steam them. This prevents the tortillas from cracking.
  4. Dredge Tortillas: Place the remaining Salsa Verde in a shallow dish. Briefly dip each softened tortilla into the sauce just enough to lightly coat both sides.
  5. Fill and Roll: Place about 1/4 cup of the chicken filling down the center of a prepared tortilla. Roll tightly and place seam-side down in the baking dish. Continue filling and rolling the remaining tortillas, arranging them snugly in rows.
  6. Cover and Bake (Initial): Pour the remaining Salsa Verde evenly over the rolled enchiladas. Sprinkle 3 cups of the shredded cheese blend over the top. Bake for 20 minutes, or until the sauce is bubbling and the cheese is mostly melted.
  7. The Grand Finale: Remove from the oven, sprinkle with the remaining 1 cup of cheese, and switch the oven to the broiler setting (grill). Broil for 2-4 minutes until the cheese is beautifully golden brown and crispy in spots. Watch carefully to prevent burning.
  8. Rest and Serve: Allow the enchiladas to rest for 5 minutes before serving. Garnish with chopped cilantro and sliced red onion or pickled jalapeños.