Salsa Verde Green Chicken Enchiladas

Step 1

Preheat the oven to 350F.

Step 2

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 2 minutes.

Step 3

Add green chiles, salsa verde, and sour cream and season with oregano and cumin. Stir well and cook for 1 minute until evenly combined. Turn off the heat and set aside 1 cup sauce mixture in a bowl.

Step 4

Add chicken, 1 cup cheese and cilantro into the skillet. Mix well and season with salt and pepper to taste.

Step 5

Add 2 tablespoons of the chicken mixture across the centre on top of each tortilla wrap, carefully roll them up and arrange seam side down into a 9x13-inch casserole pan.

Step 6

Spread the reserved 1 cup salsa verde sauce mixture evenly on top and sprinkle with the remaining cheese.

Step 7

Bake for 15-20 minutes until the melted cheese turns golden brown.

Step 8

Let rest for 5 minutes. Serve warm with cilantro, sour cream, and lime juice, if desired.