Enchiladas Verdes

Ingredients

• 12 Corn tortillas
• 3 cups Shredded cooked chicken
• 28 ounces Salsa verde (tomatillo sauce)
• 2 cups Monterey Jack cheese, shredded
• 0.5 cup Sour cream
• 2 tablespoons Vegetable oil
• 0.25 cup Fresh cilantro, chopped(optional)
• 2 tablespoons Red onion, finely diced(optional)

Instructions

1. 1

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

2. 2

   In a medium bowl, mix the shredded chicken with 1/2 cup of the salsa verde and the sour cream to keep the filling moist.

3. 3

   Heat the vegetable oil in a small skillet over medium heat. Lightly fry each tortilla for about 5-10 seconds per side until soft and pliable. Drain on paper towels.

4. 4

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

5. 5

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

6. 6

   Repeat with the remaining tortillas and filling.

7. 7

   Pour the remaining salsa verde over the assembled enchiladas and sprinkle evenly with the shredded Monterey Jack cheese.

8. 8

   Bake for 20 minutes, or until the cheese is melted and bubbling.

9. 9

   Garnish with chopped cilantro and red onion before serving.