To make this as smooth as possible, start by prepping all your ingredients.

Place the salsa verde in a shallow dish.

Shred and combine the Monterey Jack and Cheddar cheese in another bowl. Set 1 cup this in another bowl for later.

In a separate bowl, place the cooked and shredded/cubed chicken.

Now, you're going to fry the tortillas.

Warm vegetable oil in a skillet over medium heat. Use enough oil to fully cover the bottom of the pan.

You'll know the oil is hot enough when you place a tortilla in the oil and it sizzles. This should only take a few minutes. Don't, however, get the oil too hot, or it'll start smoking.

Once the oil is hot, gently place a tortilla in the pan. Use tongs to flip the tortilla onto the other side. The tortillas are done when both sides are lightly golden. You don't want to cook them too long, or you won't be able to roll them up. Repeat until all the tortillas are fried.

Preheat oven to 350 degrees F.

Take one tortilla at a time and dip both sides into the salsa verde.

Now place 1 and 1/2 tablespoon of chicken into the middle of the tortilla.

Next, place 1 and 1/2 tablespoons of the cheese mixture on top of the chicken.

Roll it up and place seam down in a 9 x 13 in glass pan.

Repeat with remaining tortillas.

Once all the tortillas are in the pan, evenly spoon another 1/2 cup of the salsa verde over the tortillas.

Now pour 1 cup heavy cream over the whole dish and then top with the remaining (1 cup) cheese.

Bake in the preheated oven, uncovered, for 20 minutes or until the cheese is bubbly.

Serve immediately with your choice of extra toppings: cilantro, sour cream, more salsa verde or maybe a side of rice, beans, and chips!

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