Prepare the Chicken Filling:

• In a skillet over medium heat, warm the olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic, cumin, oregano, salt, and pepper; cook for an additional minute until fragrant.​

• In a large bowl, combine the shredded chicken with the sautéed onion mixture. Stir in the sour cream, cilantro, and Monterey Jack cheese until well mixed.​

Prepare the Salsa Verde Sauce:

• In a medium bowl, mix together the salsa verde, sour cream, and cilantro until smooth.​

Assemble the Enchiladas:

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.​

• Spread 1/2 cup of the salsa verde sauce over the bottom of the baking dish.​

• Place about 1/3 cup of the chicken filling onto each tortilla, roll them up, and place them seam-side down in the baking dish.​Inspired Taste

Bake:

• Pour the remaining salsa verde sauce over the enchiladas, ensuring they are evenly covered. Sprinkle the remaining Monterey Jack cheese on top.​Inspired Taste

• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.​

Serve:

• Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro, sour cream, or sliced jalapeños if desired.