Salsa Verde Chicken Enchiladas - Juicy, Creamy, Shredded Greek Chicken Enchiladas with homemade Salsa Verde Sauce, melty cheese, and fresh cilantro is one of the easiest chicken dinners you can make in less than an hour.
Grease Baking Dish: Grease a baking dish (9x9 inch) with oil. Pour half of Salsa Verde into the baking dish. Spread it out with a spoon.Preheat oven: Preheat Oven to 400 degrees F.
Fill Tortillas and Roll them up: Fill tortillas with Shredded Chicken in Salsa Verde Sauce. Roll them up and place them in a baking dish seam side down.
Pour Remaining Salsa on Tortillas: Pour Remaining Salsa Verde Sauce on your tortillas.
Add Shredded Cheese: Add Shredded Colby Jack Cheese or any other mexican cheese blend or a combination of Monterey Jack and Mozzarella Cheese on your tortillas.Bake: Bake them in a preheated oven at 400 degrees F or 200°C for 10-15 minutes or until the cheese melts and turns light brown.
Garnish and Serve: Garnish with fresh chopped cilantro and serve with thick greek yogurt on top.