• Preheat your oven to 350 degrees
• Whisk together 1 1/2 cups of salsa verde or green enchilada sauce with 1/2 cup of Mexican crema or sour cream and set aside

Make the filling…

• Place a skillet over medium heat and add a tablespoon of neutral oil
• Sauté a medium diced yellow onion until softened, add 2 finely minced garlic cloves and 4 ounces of diced green chilies and cook for another 60-90 seconds while stirring
• Add the shredded chicken and finely chopped cilantro, mix to combine and transfer the skillet off of the heat

Assemble the enchiladas…

• Spread about 1/2 cup of the sauce over the base of your baking dish
• Add some of the chicken filling, some shredded cheese and tablespoon of the sauce into each tortilla, roll tightly and place seem side down into the baking dish
• Repeat until all of the tortillas and filling have been used
• Top the tortillas with the remaining sauce
• Add the remaining shredded cheese

Bake and serve…

• Bake the enchiladas in a 350 degree oven for 20-25 minutes or until melty, bubbly and lightly golden brown
• Serve garnished with crumbled cojita and finely chopped cilantro and serve warm