Salsa Verde Chicken Enchiladas

Ingredients

• 3 Cups chicken (cooked and shredded)
• 1 to 2 Cups salsa verde (homemade or store-bought)
• 1 Cup sour cream (or Greek yogurt)
• 1 Teaspoon onion powder
• 1 Teaspoon garlic powder
• 1 Teaspoon ground cumin
• 1/2 Teaspoon chili powder (optional)
• 1/2 Teaspoon salt
• 2 Cups Monterey Jack cheese (or Pepper Jack, shredded)
• 12 tortillas (small, flour or corn)
• juice of 1 lime
• 1 avocado (thinly sliced)
• 1/4 Cup fresh cilantro (chopped)
• sour cream

Instructions

1. 1

   grease: Preheat oven to 375°F and lightly grease a 9 x 13-inch baking dish.

2. 2

   mix: In a large bowl, mix shredded chicken, 1 cup salsa verde, sour cream, onion powder, garlic powder, cumin, chili powder, 1 cup cheese, cilantro, and lime juice until well combined.

3. 3

   Spread ½ cup salsa verde across the bottom of the baking dish.

4. 4

   Warm tortillas (microwave for 30 seconds wrapped in a damp towel) to make them pliable.

5. 5

   Spoon about ¼ cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.

6. 6

   roll: Continue until all tortillas are filled.

7. 7

   top: Pour remaining salsa verde over the enchiladas, spreading evenly. Sprinkle the remaining 1 cup cheese over the top.

8. 8

   bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes, or until cheese is melted and bubbly.

9. 9

   Garnish with fresh cilantro, avocado slices and/or sour cream and serve.