Salsa Verde Chicken Enchiladas
Ingredients
- 2 pound rotisserie chicken, (shredded, skin and bones removed)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 cups salsa verde, (divided)
- 3 cups Mexican blend cheese, (divided)
- 12 6-inch corn tortillas
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