| 2 boneless skinless chicken breasts, cut into strips |
| 1 tablespoon olive oil |
| 1 tablespoon cumin |
| 2 teaspoons chili powder |
| 1 teaspoon garlic powder |
| 1 . 1 teaspoon salt |
| 2 . 1 tablespoon olive oil |
| 3 . 1 jalapeno pepper, diced |
| 4 . 1 medium onions, diced |
| 5 . 2 cloves garlic, minced |
| 6 . 3 cups pepper jack cheese, shredded |
| 7 . 1 cup sour cream |
| 8 . 8 small flour tortillas (corn blend if you can find them) |
| 9 . 1 jar salsa verde |
| 10 . preheat over to 350 degrees f. |
In a small bowl combine the cumin, chili powder, garlic powder, and salt. Place chicken strips on a rimmed baking sheet and drizzle with olive oil. Sprinkle with the chili powder mixture, reserving any unused mixture. Bake for 15 minutes and remove from oven, set aside to cool.
Meanwhile in a medium skillet over medium heat, drizzle a tablespoon of olive oil. Add the onions, jalapenos, and garlic. Saute until the onions are translucent and the peppers have softened, about 5 minutes. Remove from heat.
Shred the cooled chicken strips with two forks and place in a medium sized bowl. Add the onion mixture, sour cream, 2 cups of cheese, and the remaining spice mixture. Stir to combine well.
Spoon 1/8th of the mixture into a tortilla and roll it up. Place the enchilada in a 10 x 13 pan and continue with the remaining 7 tortillas. Pour the salsa Verde over the top of the enchiladas and sprinkle with the remaining shredded cheese.
Bake at 350 degrees F for 25 minutes. Remove from oven and serve with Salsa Rice.
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