Ingredients:

  • 4 cups shredded cooked Chicken Breast/Thigh
  • 2 1/2 cups shredded Monterey Jack Cheese, divided
  • 1/2 cup finely diced White Onion
  • 1/4 cup chopped Fresh Coriander (Cilantro)
  • 2 Tbsp Sour Cream or Crème Fraîche
  • 1/2 tsp ground Cumin
  • Salt and Black Pepper to taste
  • 30 oz jar High-Quality Salsa Verde
  • 1/2 cup low sodium Chicken Stock
  • 1/4 cup Heavy Cream (optional)
  • 12 pieces Corn Tortillas (6-inch)
  • 2 Tbsp Vegetable Oil or Lard
  • Sour Cream, Sliced Jalapeños, and Chopped Coriander (for garnish)

Instructions:

  1. Preheat your oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
  2. In a large bowl, mix the shredded chicken, 1 cup of the shredded Monterey Jack cheese, diced white onion, chopped coriander, sour cream, cumin, salt, and pepper until evenly combined.
  3. In a separate medium bowl, whisk together the jarred salsa verde, chicken stock, and heavy cream (if using). Reserve about 1 cup of this sauce for later topping. Pour 1/2 cup of the remaining sauce into the bottom of the prepared baking dish and spread it around.
  4. Soften the tortillas to prevent cracking: quickly dip each corn tortilla into hot oil for 10–15 seconds per side, draining on paper towels; alternatively, wrap them in a damp towel and microwave for 30 seconds.
  5. Working one at a time, dip the softened tortilla into the main bowl of salsa verde sauce, coating both sides lightly. Place a heaping 1/4 cup of the chicken filling down the center, roll the tortilla tightly, and place it seam-down in the prepared baking dish. Repeat with remaining tortillas, fitting them snugly side-by-side.
  6. Pour the remaining salsa verde sauce evenly over the rolled enchiladas. Ensure the tortillas are covered. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top.
  7. Bake for 30–35 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden.
  8. Remove from the oven and allow the enchiladas to rest for 5–10 minutes before serving. Garnish with a drizzle of sour cream, fresh coriander, and sliced jalapeños.