Salsa Verde Chicken Enchiladas

Ingredients:

Directions:

1. Preheat the oven to 350 degrees. Spray a 9x13 baking pan with cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent. Add the garlic, oregano, and cumin. Stir to combine and cook for 2-3 minutes. Remove from the heat and stir in both cans of diced green chilies.
3. Pour the mixture into a large mixing bowl. Add the chicken, 1/3 Cups salsa verde, cilantro, and 1 ½ cups cheese. Stir to combine. Season with salt and pepper, to taste.
4. Lay 8 tortillas on the counter. Add the mixture evenly between the 8 tortillas. Roll each tortilla and place, seam down, in the baking pan. All 8 tortillas will tightly fit in the pan.
5. Pour the remaining salsa verde over the top and sprinkle with the other 1 ½ cups cheese.
6. Bake for 35-40 minutes or until the cheese has melted and is starting to turn golden brown.
7. Serve warm, topped with sour cream and a sprinkle of cilantro (optional).