Salsa Verde Chicken Enchiladas


{For the chicken}

  • 4 cups of shredded chicken
  • 1 tbsp. of avocado oil
  • 2 tsp. of cumin
  • 1 tsp. of oregano
  • 1 tsp. of onion powder
  • 1/2 tsp. of coarse sea salt
  • Juice from 1/2 a lime

{For the enchiladas}

  • 1 container of salsa verde
  • 10 corn tortillas
  • 2 cups of shredded mexican cheese


  • Preheat oven to 350 degrees.
  • In a bowl, combine shredded chicken, olive oil, cumin, oregano, onion powder, sea salt, and lime juice.
  • Place seasoned chicken onto an aluminum foil lined baking sheet and bake for 10 minutes. Keep the oven on once the chicken is done.
  • Warm corn tortillas for 45 seconds in the microwave to soften them.
  • In a baking dish, begin to assemble enchiladas. Spoon some of the baked chicken into a tortilla, add shredded mexican cheese, and roll it up like a taquito. Make sure the seam side is down. Continue until all tortillas have been filled.
  • Pour the salsa verde evenly over all of the enchiladas and top with more shredded cheese. Bake for 10-15 minutes.


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