🌿 Salsa Verde
1️⃣ Heat a drizzle of oil over medium and roast the jalapeños, serranos, tomatillos, onion, and garlic until they’re blistered, browned, and smelling like your kitchen just leveled up.

2️⃣ Splash in 1/2 cup water, lower to medium-low, cover, and let everything steam for about 5 minutes. We’re softening and deepening flavor here.

3️⃣ Let it cool slightly, then toss it all into the blender with cilantro, cream cheese, crema, and Knorr chicken bouillon.

4️⃣ Blend until silky smooth. Taste. Adjust salt. Try not to eat it straight from the blender. No promises.

Chicken That Brings The Drama
5️⃣ Season chicken breast with Lawry’s, garlic powder, and pepper. Give it a cozy blanket of crema or sour cream.

6️⃣ Heat oil over medium-high and lay that chicken down. Let it sear. No touching. Let it develop that golden crust.

7️⃣ Once the bottom is golden, add butter, flip, and baste like you’re on Food Network. Lower heat, cover, and cook about 10 minutes or until it hits 165°F.

8️⃣ Let it cool, then shred. Add those pan juices too. That’s liquid gold, fam.

9️⃣ Mix in 1/3 cup salsa verde until everything is juicy and coated in green goodness.

🧀 Enchilada Assembly Line
🔟 Lightly fry corn tortillas in a little oil, about 10 seconds per side. This keeps them from tearing when you roll.

1️⃣1️⃣ Fill each tortilla with chicken and shredded Oaxaca cheese. Roll ‘em thick if you’re about that stuffed-enchilada life.

1️⃣2️⃣ Smother in salsa verde and blanket with more Oaxaca cheese. Yes, more. Always more.

🔥 Choose Your Melt Destiny
1️⃣3️⃣ Oven Route: Bake uncovered at 400°F for 10 to 15 minutes until the cheese is melted and the edges are bubbling like a spicy jacuzzi.

1️⃣4️⃣ Stovetop Route: Cover and cook over medium for about 10 minutes until everything is melted, saucy, and ready for its close-up.