1.5cupsMexican Crema(crème fraîche, or half sour cream and half heavy cream)
In a medium bowl, combine the salt, black pepper, chili powder, and cumin. Add the chicken chunks and toss to coat.
Add the olive oil, butter, chicken chunks, chicken broth, tomatillos, serrano and Guerito chiles, and onion to the cooking pot.
Lock the lid and close the pressure valve. Cook for 2 minutes on High Pressure. When the beep sounds, wait 5 minutes, then release the remaining pressure.
Remove the lid and transfer the chicken to a bowl. Shred it well with 2 forks.
Transfer the vegetables and liquid from the cooking pot to a Vitamix or blender. Add the garlic and process until smooth. Add the cilantro and lightly process the salsa verde. Alternatively, use an immersion blend to blend the ingredients in the pot.
Preheat the oven to 350°F (180°C).
Pour half the salsa verde from the Vitamix into a 9 x 13-inch (23 x 33 cm) baking dish.
In a large skillet over medium-high heat, add 2 teaspoons of olive oil. Add a few tortillas at a time to the hot oil, adding more oil as necessary, and flip them over, frying for 15 seconds per side. Transfer tortillas to a paper towel to drain. Don’t skip this step—lightly frying the tortillas makes them pliable and easier to roll.
Place one tortilla at a time on a flat work surface and add about 1/3 cup (50 g) shredded chicken. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken.
Pour the remaining salsa verde over the enchiladas. Drizzle the Mexican crema over the top and cover with the Oaxaca cheese. Bake for 30 minutes, or until the cheese is melted and bubbly.
Crumble the cotija over the enchiladas and serve.
♥ TOG TIPS! You can substitute Monterey Jack or mozzarella for the Oaxaca cheese.If preferred, the cotija cheese can be rolled up inside the tortillas with the chicken, rather than crumbling on top after baking.