Step 1

Heat oven to 350 degrees F (176 degrees C).

Step 2

Add the cooked chicken, cumin, sour cream, and 2 cups of cheese to a large bowl and stir to combine.

Step 3

In a bowl or skillet, stir the salsa verde and heavy cream together. Spread about 1/2 cup of the creamy salsa verde across the bottom of a 9-inch square baking dish.

Step 4

Divide the chicken enchilada filling between 5 tortillas, spreading it down the middle of the tortillas, rolling them up, and placing them in the baking dish.

Step 5

Pour the rest of the creamy salsa over the top of the enchiladas, spreading it out to cover them completely. Sprinkle the top with the remaining cheese.

Step 6

Spray a sheet of aluminum foil with baking spray (or brush it with a bit of vegetable oil). This will keep the cheese from sticking to it as the enchiladas bake. Cover the pan with the foil and place in the oven. Bake for 50-60 minutes, until the cheese is melted and the sauce is bubbling around the edges of the pan.

Step 7

Let cool for about 5 minutes in the pan then serve with toppings.