Chicken Enchilada Verde

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

3. 3

   Add minced garlic and cook for another 1 minute until fragrant.

4. 4

   Add the chicken breast to the skillet and cook for 6-8 minutes per side, or until fully cooked. Remove the chicken and shred it using two forks.

5. 5

   Return the shredded chicken to the skillet, add half of the salsa verde (1/2 cup), and mix well. Cook for 2 more minutes, then remove from heat.

6. 6

   Warm the corn tortillas in a dry skillet or microwave until pliable.

7. 7

   Spoon the chicken mixture evenly into each tortilla, roll them up, and place them seam-side down in a lightly greased baking dish.

8. 8

   Pour the remaining salsa verde over the enchiladas and sprinkle the shredded cheese on top.

9. 9

   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

10. 10

    Remove from the oven, garnish with chopped fresh cilantro, and serve hot.