Step by step

Method

6 steps

1. 1

   Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish and spread about ½ cup salsa verde across the bottom — just enough so the tortillas don't stick.

2. 2

   In a bowl, mix the shredded chicken with ½ cup of the shredded cheese, the cilantro, a pinch of salt and pepper, and 2–3 tablespoons salsa verde. It should taste good on its own before it ever hits a tortilla.

3. 3

   Warm the corn tortillas one or two at a time in a lightly oiled skillet 15–20 seconds per side until they bend without cracking. Stack them under a clean towel so they stay soft.

4. 4

   Spoon the chicken down the center of each tortilla, roll snug, and nestle them seam-side down in the dish. Don't overfill or they'll split when you roll.

5. 5

   Pour the remaining salsa verde over the top so everything looks saucy, then scatter the rest of the shredded cheese.

6. 6

   Bake 20–25 minutes until the edges bubble and the cheese melts. Rest 5 minutes — they'll hold together better. Drizzle with crema, shower on cotija if you're using it, and finish with onion or lettuce. Dig in while they're still steamy.