Ingredients

Season the 4 chicken thighs with the Spanglish Asadero Pollo Asado seasoning. Mix well to coat evenly.
Cook the chicken on a griddle or grill over medium-low heat for about 15 minutes on each side, until fully cooked.
Once done, shred the chicken.
Warm the tortillas on a griddle or in the microwave.
Place some shredded chicken and cheese inside each tortilla, then roll them up.
In a baking dish, pour 1/2 cup of heavy whipping cream and sprinkle some cheddar jack cheese.
Arrange a layer of enchiladas on top, then add another 1/2 cup of heavy whipping cream and more cheese.
Bake at 380°F for 10 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!

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