• Preheat the oven to 350°.

Chicken Filling

• In a bowl stir together the 3 cups cooked shredded chicken, 3 tablespoon verde enchilada sauce, (1) 4 oz can green chilies, ½ cup chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon each kosher salt, onion powder and garlic powder and 1 cup shredded Monterey Jack cheese. Set aside.

Suiza Sauce

• In a bowl whisk together the remaining verde enchilada sauce, (1) 4 oz can of diced green chilies, ¼ cup sour cream, ¾ cup heavy cream and 1 teaspoon cumin.

  Whisk until the sour cream is completely incorporated. Set aside.

Corn Tortillas

• Prep the corn tortillas so they are soft and pliable. There are a couple different ways to accomplish this, choose one:

  (my preferred method, and the easiest method) Stack about 5-6 tortillas together, wrap them in a very damp paper towels covering them completely. Microwave for about 30-45 seconds. Then use right away.

  (my second preferred method) place a cast iron skillet over medium heat and rub it with a little vegetable oil. Warm 1 tortilla at a time, about 30 seconds per side.

  (most labor intensive option) Add some vegetable oil to a skillet over medium heat. Fry each tortilla for about 15 seconds per side, keep on a plate covered with a towel while you fry remaining tortillas.

  (a method I learned from Rick Bayless) Put a little water in the bottom of a pot and add a steamer basket. Stack your tortillas and place them on a steamer basket. Place over low heat and cover the pot. Steam while you prepare the enchilada filling.

Assembly & Baking

• Pour about 1 cup of the prepared Suiza sauce across the bottom of a 9x13 baking dish.
• Spread a generous ¼ cup chicken mixture down the center of a warmed tortilla, roll the tortilla over the filling like a cigar.
• Place seam side down in the prepared baking dish. Repeat with all tortillas and fit them snuggly in the baking dish.
• Pour the remaining Suiza sauce over the rolled enchiladas.

  ** this does create a saucy enchilada, if you like a drier enchilada don't use all the sauce.
• Sprinkle the remaining cheese over top.
• Bake uncovered for 30 minutes.

  Then broil for 2-3 minutes until the cheese is starting to bubble and become golden in spots.
• Just like a good lasagna, make sure you let the enchiladas cool for about 15 minutes before serving. They will congeal a little.

Serving

• Serve 2 enchiladas per person (3 if someone is extra hungry.)
• They are excellent served with Mexican Rice (or Instant Pot Mexican Rice) and these 15 minute Refried Beans.
• ...and don't forget the Margaritas too!