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To make this process go as smooth as possible, start by prepping all your ingredients.
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Place the salsa verde in a shallow dish.
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Combine the cheeses in another bowl.
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Set 1 cup of the cheese mixture in another bowl for later.
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In a separate bowl, place the cooked and shredded/cubed chicken.
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Now, youre going to fry the tortillas.
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Warm the vegetable oil in a skillet over medium heat.
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Use enough oil to fully cover the bottom of the pan.
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Youll know the oil is hot enough when you place a tortilla in the oil and it sizzles.
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This should only take a few minutes.
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Dont, however, get the oil too hot, or itll start smoking.
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Once the oil is hot, gently place a tortilla in the pan.
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Use tongs to flip the tortilla onto the other side.
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The tortillas are done when both sides are lightly golden.
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You dont want to cook them too long, or you wont be able to roll them up.
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Remove the cooked tortilla to a paper towel lined plate.
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Repeat until all the tortillas are fried.
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Preheat oven to 350 F.
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Take one tortilla at a time and dip both sides into the salsa verde.
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Now place 1 1/2 tablespoon of chicken into the middle of the tortilla.
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Next, place 1 1/2 tablespoons of the cheese mixture on top of the chicken.
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Roll it up and place it seam down in a 9 x 13 in glass pan.
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Repeat with remaining tortillas.
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Once all the tortillas are in the pan, evenly spoon another 1/2 cup of the salsa verde over the tortillas.
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Now pour the heavy cream over the whole dish and then top with the reserved 1 cup of cheese.
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Bake in the preheated oven, uncovered, for 20 minutes or until the cheese is bubbly.
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Serve immediately with your choice of extra toppings: cilantro, sour cream, more salsa verde or maybe a side of rice, beans, and chips!
