Salsa Verde Green Chili Chicken Enchiladas

• 1 jar 10 Oz Jar, Salsa Verde
• 1/4 cups Low Sodium Chicken Stock
• 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 teaspoon Cumin
• 1 can (4 Oz. Can) Diced Green Chilis
• 1 whole Red Pepper, Stem And Seeds Removed, Chopped
• 1 whole Onion, Chopped
• 1/2 cups Nonfat Greek Yogurt
• 1- 1/2 cup Pepper Jack Cheese, Shredded
• 10 whole Whole Wheat And Corn Tortillas
• 1 cup Pitted And Sliced Black Olives
• 1/4 cups Mixture Of Cilantro And Green Onions, Chopped

1. Preheat oven to 425 F. Spray a 9 x 13 pan with cooking spray.
2. In a small saucepan combine salsa verde and chicken stock, and bring to a light simmer.
3. In a large mixing bowl add chicken breasts, cumin, diced green chilies, red pepper, and onions.
4. Mix well.
5. Add in yogurt and 1/2 cup pepper jack cheese.
6. Stir again to combine well.
7. Place a tortilla on a place, top it with 1 tablespoon salsa verde mix, then 1/2 cup chicken mixture.
8. Roll it up tightly, and place in prepared dish, seam side down.
9. Continue on with remaining tortillas until all the filling is used.
10. Once enchiladas are made, pour the remaining salsa verde evenly over tortillas.
11. Top with remaining 1 cup cheese.
12. Finish it off with some black olives.
13. Spray a sheet of foil with cooking spray, and cover dish tightly.
14. Bake for 25 minutes.
15. Remove foil and bake another 10-15 minutes, or until cheese is golden and bubbly and tortillas are crisping around the edges.
16. Garnish with cilantro and green onions if desired.
17. Enjoy!

chicken, chicken breasts, cumin, green chilis, red pepper, onion, yogurt, pepper, whole wheat and, black olives, mixture of cilantro

Taken from tastykitchen.com/recipes/main-courses/salsa-verde-green-chili-chicken-enchiladas/ (may not work)