Chicken Enchiladas with Salsa Verde

Ingredients

• •2 cups cooked shredded chicken
• •8 small corn tortillas
• •1 cup salsa verde
• •1 cup shredded cheese (cheddar or Monterey Jack)
• •1/2 cup diced onion
• •1/4 cup chopped fresh cilantro
• •1 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp garlic powder
• •Salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in the cooked shredded chicken, salsa verde, cumin, garlic powder, salt, and pepper. Cook for another 2-3 minutes until heated through.

4. 4

   Warm the tortillas in a dry skillet or microwave until pliable. Spoon about 1/4 cup of the chicken mixture into each tortilla and roll them up tightly.

5. 5

   Place the rolled tortillas seam-side down in a greased baking dish. Pour the remaining salsa verde over the top and sprinkle with shredded cheese.

6. 6

   Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

7. 7

   Remove from the oven and garnish with chopped cilantro before serving.