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Export 10 ingredients for grocery delivery
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.
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