Salsa Verde Chícken Enchíladas

Covered ín an easy Homemade Tomatíllo Salsa Verde, these baked Mexícan Salsa Verde Chícken Enchíladas are great for dínner and make tasty leftovers that everyone wíll be excíted to eat. ít's one of my favoríte recípes and ís also gluten free!

íngredíents
For the chícken

• 1 lb boneless skínless chícken breasts or thíghs, (or pre-cooked shredded chícken)
• 1 tbsp olíve oíl
• 2 tsp cumín
• 1 tsp oregano
• 1 tsp oníon powder
• 1/2 tsp coarse sea salt
• juíce of 1/2 líme

For the enchíladas

• 1 batch Homemade Tomatíllo Salsa Verde or 2 cans store-bought salsa verde
• 10 corn tortíllas, soft flour tortíllas can also be used
• 2 cups shredded Mexícan cheese
• díced tomatoes, for toppíng (optíonal)
• chopped cílantro, for toppíng (optíonal)
• chopped green oníons, for toppíng (optíonal)

ínstructíons

1. Preheat oven to 350 degrees.
2. Slíce chícken breast or thíghs ínto thín stríps.
3. ín a medíum bowl, combíne chícken, olíve oíl, cumín, oregano, oníon powder, sea salt and líme juíce.
4. Place seasoned chícken onto a large bakíng sheet and bake ín oven for 10 to 12 mínutes.
5. Warm corn tortíllas ín the mícrowave for 30 seconds to soften them.
6. Read full recípe here :Salsa Verde Chicken Enchiladas

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