Kosher salt and freshly ground black pepper, to taste
8 flour tortillas, warmed
1/2 cup sour cream
Instructions
Preheat oven to 170 degrees C. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Heat canola oil in a large skillet over medium heat.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro.
Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
To assemble the enchiladas, lay tortilla on a flat surface and spoon a couple spoonfuls of the chicken mixture in the center.
Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.
Place into oven and bake until bubbly, about 25-30 minutes.
