Chicken Enchiladas Verdes

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, cumin, and garlic powder. Stir to combine and cook for 2-3 minutes until heated through.

3. 3

   Warm the corn tortillas in a microwave or on a skillet to make them pliable.

4. 4

   Spread a thin layer of salsa verde on the bottom of a baking dish.

5. 5

   Fill each tortilla with a portion of the chicken mixture and a sprinkle of Monterey Jack cheese. Roll up the tortillas and place them seam-side down in the baking dish.

6. 6

   Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.

7. 7

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

8. 8

   Remove from the oven and let cool slightly. Top with sour cream and chopped cilantro before serving.