Place a rack in the middle of your oven and preheat to 350 degrees.

Combine the dried oregano, ground cumin, garlic powder, salt, and pepper in a small bowl.

Heat a large skillet or nonstick pan with the neutral oil to medium high while you season your chicken thighs all over with the spice mix.

Fully cook your chicken on both sides, about 3-4 minutes per side, or until they’ve reached an internal temperature of 165 degrees. Remove and place in a medium bowl and cover with plastic wrap to keep warm, steam slightly, and allow the proteins to relax and reabsorb any juices.

Once cool enough to handle, shred the chicken with two forks and set aside, covering loosely again with the plastic wrap.

Wrap your tortillas in a damp paper towel or kitchen towel and microwave for 30 seconds. Check the flexibility of the tortillas. If you can’t roll them without them breaking, return them to the microwave for another 10-15 seconds.

Place 1 cup of your enchilada sauce onto the bottom of a 9 x 13 inch casserole dish and spread evenly to cover.

Working with one tortilla at a time, making sure to keep the unused tortillas covered with the towel to keep them warm, evenly fill each with the chicken, green onion, jalapenos if using, and 1 ½ cups of Mexican blend cheese. Repeat this process until you’ve filled the casserole dish.

Ladle 1 cup of enchilada sauce over the enchiladas, evenly coating them. Pour the remaining sauce into a small sauce pot, cover, and keep on low heat on the stove.

Sprinkle the remaining 1 ½ cups of Mexican blend cheese on top, wrap with aluminum foil, and bake for 20-25 minutes or until the sauce is bubbling and the cheese is melted.

While the enchiladas are baking, combine the Mexican crema, lime zest, lime juice, cilantro, garlic, salt and pepper to taste in a blender or to a large cup that can fit an immersion blender inside. Blend until smooth and adjust with salt and pepper. Transfer to a squeeze bottle or measuring cup with a spout.

Once the enchiladas are finished cooking, remove the foil. Top with cilantro, green onions, avocado slices, extra enchilada sauce if desired. Serve and drizzle with the crema, extra toppings, and extra sauce if you like. Serve alongside calabacitas, rice, beans, or any side you love to eat with enchiladas!