Step 1

Preheat oven to 450 F. Meanwhile, bring a large pot of water to a boil on the stove. Add chicken and cook for 15-18 minutes until cooked through. Drain pot, then shred chicken with a knife and fork.

Step 2

In same pot (or new frying pan...I use the same pot to save on clean up), heat olive oil over med-high heat. Add onions and garlic, sauteeing for 2 minutes until onions are softened. Add cooked chicken, lime juice, chili powder, cumin, salt and pepper, cooking another 2 minutes. Stir in cilantro then remove from heat.

Step 3

Grease a 9x11 casserole dish with cooking spray. Microwave corn tortillas for 20-30 seconds to make them pliable. Add about 2 tbsp of the chicken and then roll tortillas so that the seam is facing down on casserole dish. Repeat with remaining tortillas and chicken filling.

Step 4

Add salsa verde to top of tortillas and top with cheese. Bake for 10-15 minutes until cheese is melted.

Step 5

Remove from oven and garnish with toppings of choice. Serve immediately or pack into meal prep bowls. One serving is 2 enchiladas. Enjoy!