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.
Preheat oven to 400 degrees F and grease a 9×13 baking dish with olive oil. Set aside.
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.
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.
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.