Chicken Enchiladas Verdes

A flavorful Mexican main dish featuring tender shredded chicken wrapped in corn tortillas, smothered in a tangy tomatillo green sauce, and topped with melted cheese.

Steps

1. Preheat oven to 375°F (190°C). 2. Heat olive oil in a pan over medium heat, sauté onions until translucent. 3. Add shredded chicken to the pan, season with salt and pepper, and stir to combine. 4. Warm tortillas in a dry skillet or microwave for pliability. 5. Dip each tortilla briefly into the salsa verde to coat. 6. Place a portion of chicken mixture on each tortilla, roll up tightly, and place seam side down in a small baking dish. 7. Pour remaining salsa verde over the rolled tortillas. 8. Sprinkle shredded Monterey Jack cheese evenly on top. 9. Bake for 15 minutes or until cheese is melted and bubbly. 10. Garnish with chopped cilantro and serve with a lime wedge if desired.

1 small chicken breast, cooked and shredded 3 small corn tortillas 1/2 cup tomatillo salsa verde 1/4 cup shredded Monterey Jack cheese 1 tablespoon chopped cilantro 1/4 cup diced onion 1 teaspoon olive oil Salt and pepper to taste 1 lime wedge (optional)