Salsa Verde Chicken Enchiladas

Notes

Easy and delicious! Ready in 30 minutes and bound to become a family favorite! The creamy salsa verde adds so much flavor; it will taste like you spent hours making this.
You can easily make this a vegetarian dish but make the filling with whatever vegetables you want to use.
I like to use shredded chicken, but any chicken works.
We add finely diced jalapeños to the chicken mixture if we want some extra heat.

	2 cups cooked chicken, shredded or cubed
	2 tablespoons avocado oil
	3 tablespoons taco seasoning
	1 tablespoon garlic powder
	1 tablespoon onion powder
	1 tablespoon cumin
	1 teaspoon salt
	2 cups (16 ounces) salsa verde, store-bought or homemade
	1 cup sour cream
	1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
	Flour tortillas – 6-inch work best

1.	Preheat oven to 375 degrees. Spray a 9 x 12 casserole dish with cooking spray.
2.	In large bowl combine cooked chicken, oil, taco seasoning, garlic powder, onion powder, cumin and salt. Mix well, ensuring all the chicken is coated with seasoning.
3.	Scoop about 2 spoons full of chicken into the center of the tortilla, spread it out and roll up the tortilla. Place the rolled tortilla seam side down in a casserole dish and repeat until all the chicken is gone. Top the enchiladas with the shredded cheese.
4.	In a medium-sized bowl, combine the salsa verde and sour cream; mix well. Pour half of the mixture over the enchiladas, making sure to cover all the enchiladas. Set the other half aside.
5.	Bake until heated through, about 25 – 30 minutes. Once the cheese is melted and bubbly, remove and let cool a few minutes before serving.
6.	While the enchiladas are cooking, add the remaining salsa verde sauce to a small sauce pot. Heat over medium low heat.
7.	Make a cornstarch slurry by adding 1 tablespoon of cornstarch to 2 tablespoons of cold water and mix well. Stir cornstarch slurry to the sauce pot and mix well.
8.	Once the sauce thickens, just a few minutes, remove from heat.
9.	Serve enchiladas with optional additional sauce and toppings, such as green onions, cilantro, sour cream or my roasted corn avocado salsa recipe.