Enchiladas Verdes Recipe

Preheat the oven to 350°F (175°C).

In a large skillet, heat the vegetable oil over medium-high heat. Season the chicken breasts with cumin, garlic powder, salt, and pepper. Cook the chicken for 5-6 minutes on each side until cooked through. Remove from heat and let it cool. Once cooled, shred the chicken with two forks.

In a small saucepan, heat the salsa verde over low heat.

Warm the tortillas in a dry skillet or in the microwave until soft and pliable.

Spread a spoonful of sour cream onto each tortilla, then add a generous amount of shredded chicken and cheese on top. Roll up the tortilla tightly and place seam side down in a greased baking dish.

Repeat until all the tortillas are filled and rolled. Pour the warm salsa verde over the enchiladas and sprinkle with remaining cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Serve hot with additional sour cream, salsa, and fresh cilantro if desired.