My mom and I have made these often, following Kristin’s hand written recipe, complete with shopping list, but always (still!) seem to be constantly adjusting the liquid. Kristin’s original was 5 cups liquid–I have gone all the way to ONE(!) cup of broth, and even left out the 7 oz can of salsa verde. So it’s kind of touch and go, experimental, every time. But always delicious!

12 corn tortillas

12 oz chicken breasts, poached in 2 cups broth.

Shred chicken and save broth in pan.
To broth, add:

7 oz can salsa verde (mild)

To shredded chicken, add and mix together:

1/4 cup chopped cilantro
1/2 t cumin
1/4 t red pepper flakes
1/4 t salt
4 oz cream cheese

Simmer broth mixture, dip tortillas for 5 seconds, remove with tongs and fill with 1/3 cup of the chicken mixture. Roll and put in tray/casserole dish, pour broth mixture over.

Top with:

1 14-oz can HATCH Green Enchilada Sauce (Mild)
Plenty of grated sharp cheddar

Bake at 375 or 400 for 30 minutes