Enchiladas Verdes

Enchiladas are such a great (naturally) gluten-free dish. I love the vibrancy of salsa verde, so I like to make chicken enchiladas with my favorite bottled version when I'm a little low on time. The end result is fantastic -- savory, spicy, and satisfying!

1.5-2 lbs chicken (I like boneless, skinless thighs)
Broth or water (about 2 cups)
3-4 cloves garlic, minced
1 jalapeno pepper, diced
1 medium yellow onion, diced
1/2 bunch green onion, diced
2 T extra virgin olive oil
1/4 c cilantro, chopped (optional, but recommended)
Salt
Pepper
Cumin
3 cups of your favorite salsa verde (or make your own!)
12-15 corn tortillas
1/2-1 cup of your favorite cheese (optional)
13x9 inch casserole dish or other oven-safe baking dish

Place chicken in a deep saucepan and pour in water or broth to cover. Bring liquid to a boil, then reduce to medium low and simmer for 15-20 minutes, covered, or until chicken is cooked all the way through. Take chicken off heat and set aside in a large bowl. Reserve 1/4 cup of the cooking liquid.

While chicken cools, heat olive oil over medium heat in a separate skillet. Add onions, jalapenos, garlic, and all but 1/4 c of the green onions. Stir to coat, then cook, stirring occasionally, until softened.

Meanwhile, shred the chicken using two forks or your fingers. Add salt, pepper, and cumin to taste (start with 1 tsp each of salt and pepper and 1-2 T of cumin, then increase). Add 1/2 cup salsa verde and reserved 1/4 cup broth to chicken mixture, then add cooked vegetables. Stir and taste, adjusting seasoning if needed.

Preheat oven to 350 degrees Fahrenheit.

Heat 2-2.5 cups salsa verde in the same skillet you cooked the chicken in, just until heated through. Remove from heat.

To soften tortillas quickly, place on a paper plate, then cover with damp paper towels. Microwave for 20-30 seconds, until hot.

To assemble tortillas, dredge both sides of a tortilla in warm salsa verde, then spoon chicken down one side. Roll tortilla up and place, seam side down, in casserole dish. Repeat with remaining tortillas and chicken until casserole dish is full. Spoon any extra salsa verde over the top of the assembled tortillas. Sprinkle top of tortillas with reserved green onions, cilantro, and cheese, if using.

Heat in oven until cheese is bubbly, then serve hot.