Preheat the oven to 350°F (175°C).

Lightly grease a 9”x13” baking dish with cooking spray or a little oil to prevent sticking.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer or spoon), combine the shredded chicken, softened cream cheese, cumin, chili powder, salt, and pepper. Mix until well blended and the cream cheese is evenly distributed.

Pour in one jar (15 oz) of green chili salsa or salsa verde and mix again until fully incorporated. The mixture should be creamy and well-seasoned.

Warm the tortillas slightly (in a microwave or skillet) to make them more pliable if needed.

Spoon about 1/3 to 1/2 cup of the chicken mixture into the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish or casserole dish. Continue until all tortillas are filled and arranged in the pan.

Pour the second jar (15 oz) of salsa verde evenly over the rolled enchiladas, covering all surfaces to keep them moist. Sprinkle 2 cups of shredded cheese evenly over the top of the enchiladas.

Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and starting to brown slightly around the edges. If you prefer a more golden top, broil for an additional 1–2 minutes at the end (watch closely!).

Let the enchiladas cool for 5 minutes before serving. Garnish with your favorite toppings like chopped fresh cilantro, avocado slices, or a dollop of sour cream if desired. If we are feeling fancy, we will drizzle a little lime juice over top!