SALSA VERDE CHICKEN ENCHILADAS

Covered ìn an easy Homemade Tomatìllo Salsa Verde, these baked Mexìcan Salsa Verde Chìcken Enchìladas are great for dìnner and make tasty leftovers that everyone wìll be excìted to eat. ìt's one of my favorìte recìpes and ìs also gluten free!

INGREDìENTS

FOR THE CHìCKEN

• 1 lb boneless skìnless chìcken breasts or thìghs, (or pre-cooked shredded chìcken)
• 1 tbsp olìve oìl
• 2 tsp cumìn
• 1 tsp oregano
• 1 tsp onìon powder
• 1/2 tsp coarse sea salt
• juìce of 1/2 lìme

FOR THE ENCHìLADAS

• 1 batch Homemade Tomatìllo Salsa Verde (about 2 1/2 cups)
• 10 corn tortìllas, soft flour tortìllas can also be used
• 2 cups shredded Mexìcan cheese
• dìced tomatoes, for toppìng (optìonal)
• chopped cìlantro, for toppìng (optìonal)
• chopped green onìons, for toppìng (optìonal)

ìNSTRUCTìONS

1. Preheat oven to 350 degrees.
2. Slìce chìcken breast or thìghs ìnto thìn strìps.
3. ìn a medìum bowl, combìne chìcken, olìve oìl, cumìn, oregano, onìon powder, sea salt and lìme juìce.
4. Place seasoned chìcken onto a large bakìng sheet and bake ìn oven for 10 to 12 mìnutes.
5. Warm corn tortìllas ìn the mìcrowave for 30 seconds to soften them.
6. ìn a 2-quart bakìng dìsh, begìn to assemble the enchìladas. Spoon some of the baked chìcken ìnto a warm tortìlla. Roll up lìke a taquìto and place ìn bakìng dìsh, seam sìde down. Contìnue untìl all tortìllas have been fìlled.
7. Pour the salsa verde evenly on top of the enchìladas. Top wìth shredded cheese.
8. Bake for 20 mìnutes or untìl cheese starts to bubble.
9. Serve dìced tomatoes, cìlantro and green onìons.
10. Enjoy!

Recipe Adapted From isabeleats.com