• Preheat the oven to 425°F.
• In a large bowl, combine 2 cups shredded chicken, ¾ cup sour cream, 1 can diced green chiles, 1 teaspoon coriander, 1 teaspoon cumin, ½ teaspoon salt, and ½ teaspoon pepper. Stir until well combined and set aside.
• In a 12 inch oven-safe skillet over medium heat, spread 1 ½ cups of the salsa verde so that it evenly coats the bottom.
• One by one, using tongs, heat each or the 8 tortillas in the warm salsa verde just until softened, about 15 seconds per side. Transfer the softened tortilla to a plate and fill with about ¼ cup of the chicken filling. Gently roll, then lay seam side down on platter or sheet tray. Continue until all of the tortillas have been filled and rolled, then return to the skillet (or a 9×13–inch baking dish).
• Pour the remaining salsa verde over the enchiladas, then sprinkle with 1 cup cheese.
• Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
• Remove from oven and garnish with avocado, cotija cheese, pickled onions, cilantro, and serve with lime wedges.

SERVING SUGGESTIONS

• Serve with beans and rice or grilled corn and sliced watermelon and top with pickled red onions.

SWAP SUGGESTIONS

• Protein: Swap the shredded chicken for shredded beef or pork.
• Vegetarian: Remove the chicken and replace with cheese and/or beans and cooked rice.
• Gluten-Free: Use gluten free tortillas.
• Salsa Verde: Swap for salsa roja (red sauce).

WEEKEND PREP / MAKE AHEAD

• Make enchilada filling and store in an airtight container in the fridge for up to 3 days.
• Prepare pickled red onions (for garnishing) in advance and store in an airtight container or mason jar in the fridge for up to 3 days.