Step 1

Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste

Step 2

Add the cream cheese and cook until completely combined with chicken

Step 3

Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.

Step 4

Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.

Step 5

Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.

Step 6

Add salt and pepper to taste.

Step 7

Heat the tortillas either in the microwave or on the stove top.

Step 8

Coat each tortilla in the salsa verde.

Step 9

Fill each tortilla with the chicken filling and roll.

Step 10

Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.

Step 11

Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.

Step 12

Top with cilantro and onion if desired.