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1
Preheat oven to 350 degrees F (176 degrees C).
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2
Add half the oil into a small skillet on medium-high heat and add a tortilla into the skillet.
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3
After a few seconds, using a fork or tongs, carefully flip tortilla and allow it to fry for another few seconds.
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4
The tortillas should crisp up slightly.
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5
Remove it from the skillet and set on a paper towel lined plate to absorb excess oil.
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6
Repeat with remaining tortillas and add the remainder of the oil to the skillet once you start running low.
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7
Next add about 1/2 (or a little less) of the salsa verde to the bottom of a large casserole dish (I used a 9x13).
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8
Add the tortillas and allow them to soak in the liquid to soften.
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9
Add a healthy pinch of salt to the shredded chicken and mix.
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10
Add a small handful of chicken to each tortilla, as well as a few slices of jalapeno.
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11
Roll up each tortilla and place them next to each other in the dish, seam-side down.
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12
Top with remainder of salsa verde and cheese.
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13
Bake in the oven for 25 minutes and then broil on high for about 3 minutes or until cheese has bubbled and started to turn golden.
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14
Remove from oven.
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15
Serve topped with cilantro, maybe some more jalapeno slices, and sour cream if you like.
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16
Enjoy!
