Chicken Enchiladas with Salsa Verde (Cheesy and Easy) - My Home Made Recipe

Ingredients

• 2 1/2 cups (340 g) shredded cooked chicken
• 2 1/2 cups (600 ml) salsa verde, divided
• 1/2 cup (120 g) sour cream or Mexican crema
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 1 1/2 cups (170 g) shredded Monterey Jack cheese, divided
• 10 corn tortillas, 6-inch size
• 2 tablespoons neutral oil, for warming tortillas
• 1/3 cup (40 g) crumbled queso fresco
• 1/4 small red onion, thinly sliced
• 1 lime, cut into wedges
• Extra sour cream or crema, optional