Green Chile Chicken Enchiladas

Preheat oven to 400ºF and grease a 9×13 baking dish with olive oil. Set aside.

Combine yogurt with salsa verde in a kitchen blender and blend until smooth. Set aside.

Heat olive oil in large pan over medium-high heat and add chicken. Season with sea salt and pepper. Brown on both sides, cooking about 2–3 minutes per side.

Pour salsa verde from the blender over and around the browned chicken in the large pan and heat over medium-high heat, until boiling. Reduce heat to low, cover and cook until chicken is cooked through, about 10–12 minutes. Remove chicken from the sauce, set aside and let both chicken and sauce cool.

Using two forks, shred chicken breast by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork.

Transfer shredded chicken to a large bowl. Add 1 cup of the jack cheese, cilantro, and half the chile verde enchilada sauce (from the pan) to the shredded chicken. Stir to combine.

Place filling in the center of the tortillas, roll then up gently, and then arrange in pan, seam-side down. You can lightly coat them with olive oil to help keep them from cracking in the oven. Cover with remaining sauce and remaining cheese.

Place into the oven and bake for 12–15 minutes, until bubbly. Top with fresh cilantro and diced red onion.

Note: You can use any salsa verde, but I highly recommend using my 10-minute salsa verde because it’s super yummy and only take 10 minutes to make. See my blog or TK recipe box for the recipe.