Salsa Verde Chicken Enchiladas

Covered in a straightforward Homemade Tomatillo Salsa Verde, these warmed Mexican Salsa Verde Chicken Enchiladas are exceptional for dinner and make heavenly pieces that everyone will be anxious to eat. It's a standout amongst my most adored equations and is in like manner gluten free!

Enchiladas are adequately a champion among the most standard Mexican dishes in my home. In truth, my home includes only the existence accomplice and I (and Charlie the Cat), yet that is unimportant. Regardless of the way that there are various assortments including the filling, the cheddar, the tortillas, the toppings and the get-up-and-go/warm measurement, the one thing that isolates enchiladas from your standard taco or burrito is that it's verified, or for my circumstance, canvassed in a stew pepper sauce. In case you like enchiladas with loads of sauce, these Salsa Verde Chicken Enchilada won't frustrate. Covered in a basic Homemade Tomatillo Salsa Verde, these Mexican warmed enchiladas are unprecedented for dinner and make heavenly pieces that everyone will be anxious to eat.

In spite of the way that trust me, I'm DEFINITELY not grumbling. I venerate cheddar! It's one of those fixings that I can't fight the temptation to gobble when I'm setting up a recipe that uses it. Crushed cheddar straight from the sack. It's shocking.

INGREDIENTS :


FOR THE CHICKEN :

• 1 lb boneless skinless chicken breasts or thighs, (or pre-cooked shredded chicken)
• 1 tbsp olive oil
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp onion powder
• 1/2 tsp coarse sea salt
• juice of 1/2 lime

FOR THE ENCHILADAS :

1. 1 batch Homemade Tomatillo Salsa Verde (about 2 1/2 cups)
2. 10 corn tortillas, soft flour tortillas can also be used
3. 2 cups shredded Mexican cheese
4. diced tomatoes, for topping (optional)
5. chopped cilantro, for topping (optional)
6. chopped green onions, for topping (optional)

INSTRUCTIONS :

1. Preheat oven to 350 degrees.
2. Slice chicken breast or thighs into thin strips.
3. In a medium bowl, combine chicken, olive oil, cumin, oregano, onion powder, sea salt and lime juice.
4. Place seasoned chicken onto a large baking sheet and bake in oven for 10 to 12 minutes.
5. Warm corn tortillas in the microwave for 30 seconds to soften them.
6. In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the baked chicken into a warm tortilla. Roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
7. Pour the salsa verde evenly on top of the enchiladas. Top with shredded cheese.
8. Bake for 20 minutes or until cheese starts to bubble.
9. Serve diced tomatoes, cilantro and green onions.
10. Enjoy!

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