1 pound tomatillos, husks removed and rinsed
1 small white onion, quartered
1 serrano chili, stemmed
1/4 cup Pompeian Bold Extra Virgin Olive Oil, divided  
1/2 cup fresh cilantro, plus more for serving
1 teaspoon minced fresh garlic
1 teaspoon honey
1 teaspoon kosher salt
1/2 cup light sour cream, plus more for serving 
4 cups shredded chicken (about 1 pound)
1 1/2  cups shredded Chihuahua cheese or Pepper Jack cheese, divided 
8–10 (6-inch) corn or flour tortillas 
Pompeian Avocado Oil Cooking Spray


  1. Heat oven to broil and set racks in upper and middle position. 
  2. Coat a sheet pan with Pompeian Avocado Oil Spray. Arrange tomatillos, onion, and serrano on prepared baking sheet, drizzle with 1 Tablespoon Pompeian Bold Extra Virgin Olive Oil and broil until charred on all sides, 15 minutes, turning every few minutes.
  3. Transfer tomatillos, onion, serrano, and any accumulated juices to a food processor. Add cilantro, garlic, honey, and salt and purée until smooth. Season salsa verde with salt to taste.
  4. Combine 1 cup salsa verde and sour cream. Combine half of the sour cream mixture with chicken and 1 cup of cheese; season with salt and pepper to taste. 
  5. Heat oven to 400ºF. 
  6. Brush both sides of tortillas with remaining Pompeian Bold Extra Virgin Olive Oil and stack tortillas top of each other on a plate. Cover tortillas with a slightly damp paper towel and microwave for 30 seconds. 
  7. Spoon 1/3 cup chicken mixture onto a tortilla, slightly off-center. Roll tortilla around filling and place, seam side down, in baking dish. Repeat filling and rolling with remaining tortillas and chicken mixture. 
  8. Spread remaining salsa verde-sour cream mixture over filled tortillas and sprinkle evenly with remaining ½ cup cheese.
  9. Bake enchiladas on middle rack until bubbly and starting to brown, about 15–20 minutes. 
  10. Top enchiladas with cilantro and serve with remaining salsa verde and additional sour cream, if desired.