Steps
- Preheat the oven to 375°F / 190°C. Blend 2 cups of salsa verde with ¼ cup of packed cilantro.
- Heat 1 tablespoon of vegetable oil in a saucepan. Add the salsa and cook for 1 minute. Remove from the heat and stir in ¾ cup of Mexican crema.
- Mix 2½ cups of cooked shredded chicken with a sixth of the sauce. Season with salt if needed.
- Wrap 12 corn tortillas in a damp paper towel and microwave for about 1 minute, turning halfway, until pliable.
- Spread a thin layer of sauce in a 9 × 13in / 23 × 33cm baking dish. Measure 3 cups of shredded Chihuahua cheese.
- Fill the tortillas with the chicken and half the cheese. Roll and arrange seam-side down. Pour over the remaining sauce and add the remaining cheese.
- Bake for 15-20 minutes, until bubbling and hot throughout.