Green Chicken Enchiladas

Ingredients

• 1 tablespoon canola oil

• 1 medium sweet onion, diced

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• 2 4-ounce cans of diced green chiles

• 4 cups coarsely shredded rotisserie chicken

• 1 16-ounce container of salsa verde, divided

• ½ cup chopped fresh cilantro leaves

• 3 cups shredded Monterey Jack cheese, divided

• Kosher salt and freshly ground black pepper, to taste

• 8 8-inch flour tortillas, warmed

• ¼ cup sour cream

Directions

1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat it with nonstick spray.

2. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano, and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.

3. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde, and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.

4. To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/2-3/4 cup of the chicken mixture into the center. Roll the tortilla and place the seam side down onto the prepared baking dish. Repeat with the remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.

5. Place into oven and bake until bubbly, about 35-40 minutes.

6. Serve immediately, topped with dollops of sour cream.

Credit: https://damndelicious.net/2019/03/01/green-chicken-enchiladas/