Step 1

Preheat oven to 350°F. Cover a large baking sheet with parchment paper and set aside.

Step 2

Slice chicken breast or thighs into thin strips. In a medium bowl, combine sliced chicken, olive oil, cumin, oregano, onion powder, salt and lime juice.

Step 3

Place seasoned chicken onto prepared baking sheet and bake in oven for 10 to 12 minutes, or until chicken is no longer pink and fully cooked through.

Step 4

Place corn tortillas on a plate and cover them with a damp paper towel. Warm tortillas in the microwave for 30 seconds to soften them up and make them pliable.

Step 5

In a 2 or 3 quart baking dish, begin to assemble the enchiladas. Spoon some of the baked chicken into a warm tortilla. Roll it up and place in the baking dish, seam side down. Continue until all tortillas have been filled.

Step 6

Pour the salsa verde evenly on top of the enchiladas. Top with shredded cheese.

Step 7

Bake for 20 minutes or until cheese starts to bubble.

Step 8

Serve with diced tomatoes, cilantro and green onions.