In a medium saucepan, over medium-high heat, add salsa verde. Heat up until almost boiling and remove from heat. Add Cacique® Crema Mexicana and whisk together until fully combined.
In a large bowl, add shredded chicken and 1/2 cup salsa verde cream sauce. Toss together to coat chicken. Taste and season with salt if necessary.
Wet an extra long paper towel with water until slightly damp. Wrap the corn tortillas in the damp paper towel and microwave for 25 seconds. This will warm and soften the tortillas so they’re pliable and don’t rip.
Assemble the enchiladas by filling the tortillas with shredded chicken and 2 cups of shredded cheese. Place the enchiladas seam side down in a large 3-quart baking dish.
Pour the remaining salsa verde cream sauce on top of the enchiladas and top with remaining 1 cup of shredded cheese.