Salsa Verde Chicken & Spinach Enchiladas

1. Preheat the oven to 400°F. Prepare a tortilla station by setting a cooling rack on top of a baking sheet.
2. Make the enchilada sauce by stirring the salsa verde & greek yogurt together in a bowl. Pour 1 cup of this sauce into a 9x13 casserole dish & spread to evenly coat the bottom of the dish.
3. In a medium bowl, mix together shredded chicken, ½ cup shredded cheese, chopped spinach, & ⅓ cup of the enchilada sauce.
4. Warm ¼ cup avocado oil on a skillet until it’s hot but not smoking. (It’s ready when you flick some water into it & it sizzles.) Carefully place a tortilla into the oil for about 5 to 10 seconds & flip it to the other side for another 5 or 10 seconds until it starts to bubble. Remove the tortilla from the skillet & allow any excess oil to drip off. Then place the tortilla onto the cooling rack. You can use a paper towel to dab some of the extra oil off, if desired. Repeat with the rest of the tortillas.
5. Spoon chicken mixture into each tortilla & carefully roll it up, placing it into the casserole pan seam-side down. Repeat with remaining tortillas.
6. Pour remaining enchilada sauce (or as much as desired) over the enchiladas & then sprinkle the remaining ½ cup of cheese on top.
7. Bake for 10-15 min until cheese has melted, then broil for 2-3 minutes or so until golden.
8. Garnish with avo & cilantro. Enjoy!