Ingredients:

  • 3 cups (450g) shredded rotisserie chicken breast
  • 8 oz (225g) cream cheese, softened
  • 1 cup (115g) Oaxaca cheese, shredded
  • 1/2 cup (60g) sour cream
  • 1 tsp (5g) garlic powder
  • 2 cups (480ml) tomatillo salsa verde
  • 4 oz (115g) cream cheese, softened
  • 1 can (4 oz / 113g) diced green chilis
  • 1/2 cup (120ml) media crema
  • 1/4 cup (60ml) fresh cilantro, chopped
  • 1/2 tsp (3g) ground cumin
  • 12 corn tortillas
  • 2 cups (225g) Mexican blend cheese, shredded
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, 8 oz of softened cream cheese, 1 cup of shredded Oaxaca cheese, sour cream, and garlic powder. Mix until the chicken is fully coated in a thick paste.
  2. Place the salsa verde, remaining 4 oz of cream cheese, diced green chilis, and media crema into a saucepan over medium heat. Whisk constantly until the cream cheese melts into a smooth emulsion. Stir in the cumin and chopped cilantro, then remove from heat.
  3. Heat 2 tbsp of vegetable oil in a skillet over medium heat. Briefly dip each corn tortilla into the oil for 3-5 seconds per side to make them pliable.
  4. Lay a tortilla flat, fill with 3 tbsp of the chicken mixture, and roll tightly. Place seam-side down in a 9x13 inch baking dish.
  5. Pour the prepared green chile sauce evenly over the rolled tortillas and top with 2 cups of shredded Mexican blend cheese.
  6. Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the cheese is melted and bubbly.