Chicken Enchiladas (Salsa Verde)

1 tbsp avocado oil

2 garlic cloves

2 cups cooked shredded chicken or turkey

1 1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

4 cups Salsa verde (will be used for topping and coating botton of pan)

1/2 cup sour cream or greek yogurt

1/2 cup Cilantro, chop stems and leaves

2 tbsp lime juice

1 cup grated Monterey jack cheese (or Mexican mix)

8-10 flour tortillas

Toppings:

chopped lettuce

2 avocados (sliced)

1 white onion (sliced thin)

grape tomatoes (sliced in half)

cotija cheese crumbles (or feta)

• In cast iron skilled heat oil and garlic for about 2 minutes.  Begin adding chicken, cumin, chili powder, salt, 2-cups salsa, sour cream, cilantro and lime juice.   Once all mixed and warm, prepare 9 x 13 dish for enchiladas.  Add 1/2 cup salsa to the bottom of dish.
• Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish.  Continue this method with the rest of the tortillas.  Pour remaining 1 cup green chile sauce evenly over the top of enchiladas.  Top with  Monterey jack cheese.
• Bake for 30 minutes at 375 or until cheese is melted
• Serve topped with lettuce, avocado, onion, grape tomatoes and cotija cheese