Chicken Enchiladas Verdes

Ingredients:

2 TBSP EVOO

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup sour cream

1 cup shredded monterrey jack cheese

2 cups salsa verde

2 cups shredded cooked chicken

3-4 TBSP chopped cilantro, plus extra

6 flour tortillas

Instructions:

Heat EVOO in skillet over medium high heat. Add the onion and garlic and simmer for 2-3 minutes. Reduce the heat to medium and add the sour cream, 1/2 cup of the cheese, salsa verde, chicken and 3-4 TBSP cilantro. Heat through for approximately 5 minutes to combine the flavors, stirring often.

Save 1 cup of the sauce mixture, and add 2-3 TBSP of the sauce to the bottom of a glass baking dish. Place approximately 3 TBSP of the sauce in each tortilla. Wrap each tortilla tightly and place in the dish, seam side down. Top the tortillas with the remaining sauce and the other 1/2 cup cheese.

Bake at 350 degrees for 15-20 minutes. Top with extra cilantro and serve.

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