Chicken Enchiladas with Salsa Verde

Preheat oven to 350ºF (176ºC).

Add half the oil into a small skillet on medium-high heat and add a tortilla into the skillet. After a few seconds, using a fork or tongs, carefully flip tortilla and allow it to fry for another few seconds. The tortillas should crisp up slightly. Remove it from the skillet and set on a paper towel lined plate to absorb excess oil. Repeat with remaining tortillas and add the remainder of the oil to the skillet once you start running low.

Next add about ½ (or a little less) of the salsa verde to the bottom of a large casserole dish (I used a 9×13). Add the tortillas and allow them to soak in the liquid to soften.

Add a healthy pinch of salt to the shredded chicken and mix. Add a small handful of chicken to each tortilla, as well as a few slices of jalapeño. Roll up each tortilla and place them next to each other in the dish, seam-side down.

Top with remainder of salsa verde and cheese. Bake in the oven for 25 minutes and then broil on high for about 3 minutes or until cheese has bubbled and started to turn golden. Remove from oven.

Serve topped with cilantro, maybe some more jalapeño slices, and sour cream if you like. Enjoy!