Season the chicken in the 10x7 pan then add the chicken stock
Cover with aluminum foil then bake for 2 hours
Remove the chicken from the oven, allow to cool slightly then shred. Drain the excess juice and set chicken aside to cool. Turn the oven down to 350°F
Making the Creamy Green Enchilada Sauce
While the chicken is in the oven place the tomatillos, jalapeno, onion and garlic on a sheet tray. Drizzle with oil and ½ teaspoon kosher salt, toss to coat
Roast for 15 minutes. Remove the garlic and set aside then continue roasting another 5 minutes
Add tomatillos, jalapeno, onion, garlic, cilantro, water and remaining ½ teaspoon of kosher salt to the food processor. Blend until you have a slightly chunky salsa consistency
Add the cream cheese and blend until it's fully incorporated
Making the Enchiladas
Mix the chihuahua cheese into the chicken
Wrap the corn tortillas in a damp paper towel and microwave 15 seconds to make pliable. You can also heat them slightly in a frying pan with non stick cooking spray
Pour a small amount of enchilada sauce in the bottom of the 13x9 pan. Add a little sauce to a bowl for dipping
Dip the front and back of a corn tortilla in the enchilada sauce in your bowl then add a little chicken mixture and roll
Add the enchilada to the 13x9 inch pan. Continue process until all enchiladas are rolled
Pour the remaining enchilada sauce over the top of the enchiladas and top with a couple handfuls of chihuahua cheese
Cover the enchiladas with aluminum foil then bake at 350°F for 20 minutes. Uncover and continue baking another 5 minutes
Remove from the oven, add the cotija cheese and your desired toppings and serve
Notes
Warm tortillas up in a small skillet with a drizzle of oil ahead of time to make rolling them easier. Corn or flour tortillas can be used. Try using a rotisserie chicken for a quicker version of this recipe! Top enchiladas with anything you like.