Chicken Enchiladas Verdes

Ingredients

• 3 cups Shredded cooked chicken breast
• 28 ounces Salsa verde (tomatillo sauce)
• 12 units Corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 0.5 cup Sour cream
• 2 tablespoons Vegetable oil
• 0.25 cup Fresh cilantro, chopped(optional)
• 0.5 cup Small white onion, diced
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

2. 2

   In a large bowl, mix the shredded chicken with 1/2 cup of the salsa verde, the diced onion, garlic powder, and salt.

3. 3

   Heat the vegetable oil in a small skillet over medium heat and lightly fry each tortilla for 5-10 seconds per side until pliable.

4. 4

   Dip a softened tortilla into the remaining salsa verde to coat it lightly.

5. 5

   Place a generous portion of the chicken mixture in the center of the tortilla, roll it up tightly, and place seam-side down in the baking dish.

6. 6

   Repeat for all tortillas, then pour the remaining salsa verde over the top of the assembled enchiladas.

7. 7

   Sprinkle the shredded Monterey Jack cheese evenly over the sauce.

8. 8

   Bake for 20-25 minutes until the cheese is bubbly and slightly golden; garnish with sour cream and cilantro before serving.