Stacked chicken enchiladas recipe

Chicken second courses Mexican cuisine

2 tablespoons canola oil 8 skinless, boneless chicken breasts (about 2 pounds) 1 teaspoon ground cumin ½ teaspoon kosher salt ¼ teaspoon ground red pepper 2 cups chopped white onion 8 garlic cloves, minced 1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed 1 cup chopped fresh cilantro, divided 3 tablespoons fresh lime juice 1 (7-ounce) can salsa verde Cooking spray 12 (6-inch) corn tortillas 3 ounces shredded pepper-Jack cheese (about ¾ cup) 6 tablespoons Mexican crema