Small Batch Green Salsa Verde Chicken Enchiladas Recipe

Ingredients For Small Batch Green Salsa Verde Chicken Enchiladas Recipe

• 1 pound Tomatillos, husks removed and cut in 1/2
• 2 Poblano peppers, stems and seeds removed
• 1 Jalapeno, stems and seeds removed
• 6 Cloves garlic
• 1 pound Boneless skinless chicken breast tenders
• Salt and pepper
• 1 bunch Medium cilantro, stems removed
• 0.5 cup Plain low fat greek yogurt
• 0.5 teaspoon Salt
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 0.25 Red cayenne pepper, optional
• 1 cup Shredded mexican cheese blend, divided
• 4 inch Whole wheat, low carb, or corn tortillas
• For garnish:avocado, diced tomato, greek yogurt, hot sauce