When you are in the mood for a Mexican dish, make a batch of Green Chile Chicken Enchiladas. Shredded chicken, savory salsa verde, and Monterey Jack cheese is a delicious combination sure to become a clean-eating favorite.
Heat olive oil in large pan over medium-high heat and add the chicken. Season with sea salt and pepper. Brown on both sides, cooking about 2-3 minutes per side.
Pour the salsa verde from the blender over and around the browned chicken in a large pan and heat over medium-high heat, until boiling.
Reduce the heat to low, cover and cook until the chicken is cooked through, about 10-12 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork.
Transfer the shredded chicken to a large bowl. Add 1 cup of the jack, the 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 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.
Notes
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.