Make enchilada sauce by adding the broth and flour to a mixing bowl, whisking well to fully incorporate the flour. Once that is done, add the jarred sauce, green chilis, and two tablespoons of the cilantro. Set aside.

Prepare a medium sized baking dish (approximately 7”x11”) by spritzing lightly with avocado oil, then wiping with a paper towel to coat evenly on the bottom and sides. Add about 1 cup of the enchilada sauce to the bottom of the pan. Preheat your oven to 375°.

Warm up a tortilla in a dry cast iron pan, then quickly fold it up, accordion style, in approximately 1½” folds, then place in the prepared baking dish along one of the 11” sides. To keep it from “unfolding” I place a small cup in the dish to press against the side until I fill up with more of the folded tortillas. See picture below! Repeat with the remaining tortillas until the baking dish is full. This could be 10 or 12, it just depends on the tortillas you’re using.

Once all the tortillas are in the baking dish, it’s time to fill up all the crevices with the shredded cheese. Using your fingers, take handfuls of the cheese and push/fill/stuff into all the nooks and crannies of the tortilla folds. While you most likely won’t get cheese into every fold, this won’t matter in the end. You can use the full three cups of cheese, it will depend on how cheesy you want your enchiladas to be.

Once all folds are “filled/stuffed” with cheese add a few spoonfuls of sauce over the top and using a small spatula, give those folds a little wiggle so the sauce can seep down to meet the cheese! Repeat that step again to make sure you get the sauce evenly distributed and seeped into the tortillas.

Once all the folds/crevices are filled to your liking, spoon/pour more sauce over the top. If you like a pretty saucy enchilada, add it all. If you want to serve a bit of sauce on the side, reserve a bit for that!

Sprinkle the top with the rest of the cilantro, drizzle the crema on top followed by the green onions and about 2 tablespoons of the crumbled cotija cheese.

Cover the baking dish with foil, place in the preheated oven and bake for about 25 minutes then remove the foil. Continue baking until the filling is all nice and bubbly and the top has some golden pops of color.

Remove from the oven and allow to cool for about 5 minutes, then slice and serve! If you have some reserved sauce, warm that up and drizzle on the plate or serve on the side. I like to add a few pickled jalapenos on top, a bit more cotija cheese and a lime wedge.

Store leftovers (if you have any!) in the fridge and enjoy within 4-5 days.