Salsa Verde Chicken Enchiladas

Name: Salsa Verde Chicken Enchiladas
Ingredients: 2-3 boneless chicken breasts; 3 Tbsp olive oil, divided; 1/2 onion, diced; 3 cloves garlic, minced; 1 tsp oregano; 1/2 tsp cumin; 2 (4 oz) cans mild green chilis, diced; 1 (16 oz) bottle salsa verde, divided; 3 cups nacho blend cheese (Monterey jack and sharp cheddar), shredded and divided; 1 cup fresh cilantro, chopped and divided (reserve 1/2 cup for garnish); Kosher salt and ground pepper, to taste; 8 (8 in) tortillas (flour or corn); 1/4 cup sour cream; Pico de gallo, for garnish

INGREDIENTS

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2-3 boneless chicken breasts

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3 Tbsp olive oil, divided

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1/2 onion, diced

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3 cloves garlic, minced

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1 tsp oregano

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1/2 tsp cumin

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2 (4 oz) cans mild green chilis, diced

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1 (16 oz) bottle salsa verde, divided

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3 cups nacho blend cheese (Monterey jack and sharp cheddar), shredded and divided

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1 cup fresh cilantro, chopped and divided (reserve 1/2 cup for garnish)

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Kosher salt and ground pepper, to taste

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8 (8 in) tortillas (flour or corn)

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1/4 cup sour cream

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Pico de gallo, for garnish

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