2½cupsfreshly shredded Monterey jack cheesedivided
8largeflour tortillas
Optional Toppings
Chopped fresh cilantro
Sliced jalapeno pepper
Sliced avocado
Instructions
Preheat the oven to 375°F. Grease a 9x12-inch casserole dish and set aside.
Prepare the enchilada sauce: In a large bowl, combine the salsa verde and Greek yogurt. Set aside.
16 ounces salsa verde, ½ cup plain Greek yogurt
Prepare the filling: Heat the oil in a large skillet set over medium heat. Once heated, add in the onion, salt, chili powder, and cumin and cook for a few minutes, until the onion has softened. Add in the garlic and cook for a minute. Stir in the cooked chicken and green chiles. Take off the heat and stir in ⅔ cup of the enchilada sauce and ½ cup cheese.
1 tablespoon olive oil, ½ onion, ½ teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon ground cumin, 2 cloves garlic, 2 cups shredded cooked chicken, 4 ounces diced green chiles, 2½ cups freshly shredded Monterey jack cheese
Assemble the tortillas: Layer ½ cup of enchilada sauce on the bottom of the prepared casserole dish. Place equal portions of the filling into the middle of each tortilla. Roll up each tortilla and place seam side down in the dish. Pour the remaining enchilada sauce over the top. Top with remaining cheese.
8 large flour tortillas
Bake: Place the enchiladas in the oven to bake for 15-20 minutes until the cheese is melted and the sauce is bubbling. Serve with chopped cilantro, jalapeño pepper slices, and avocado slices.