Chicken Enchiladas Verdes

Ingredients:

• 12 Corn tortillas

• 3 cups Cooked chicken, shredded

• 2 cups Salsa Verde (tomatillo salsa)

• 1/2 cup Sour cream

• 2 cups Monterey Jack cheese, shredded

• 1/2 cup Onion, diced

• 1/4 cup Fresh cilantro, chopped

• Oil for frying

Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix the shredded chicken with 1/2 cup of the salsa verde.

3. Lightly fry each tortilla in hot oil for 10 seconds per side to soften. Drain on paper towels.

4. Mix the remaining salsa verde with the sour cream in a bowl.

5. Spoon 1/4 cup chicken mixture into each tortilla, roll up, and place seam-side down in a baking dish.

6. Pour the creamy salsa verde sauce over the enchiladas. Top with cheese.

7. Bake for 20 minutes until cheese is melted.

8. Garnish with chopped onion and cilantro before serving.