Chicken Enchiladas with Salsa Verde & Mexican Rice 

For the Enchiladas:
2 cups shredded cooked chicken 
8 small flour or corn tortillas 
1 ½ cups salsa verde (green tomatillo sauce) 
1 cup shredded Monterey Jack or mozzarella cheese 
½ cup sour cream (plus extra for serving) 
1 tsp garlic powder 
½ tsp cumin 
½ tsp salt 
¼ cup chopped fresh cilantro 
1 tbsp olive oil 
For the Mexican Rice:
1 cup long-grain rice 
2 cups chicken broth 
1 tbsp olive oil 
½ cup tomato sauce 
1 small onion, finely chopped 
1 garlic clove, minced 
½ tsp cumin 
½ tsp salt 
¼ cup chopped cilantro 
Instructions:
1. Prepare the Mexican Rice:
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for an additional minute.
Add the rice and toast for a couple of minutes, stirring frequently.
Pour in the chicken broth, tomato sauce, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Once cooked, fluff the rice with a fork and stir in the chopped cilantro. Set aside.
2. Prepare the Enchiladas:
Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, ½ cup of salsa verde, garlic powder, cumin, salt, and chopped cilantro. Mix well.
Lightly grease a baking dish with olive oil.
To assemble the enchiladas, place a small amount of the chicken mixture in the center of each tortilla, sprinkle with cheese, and roll them up tightly. Place seam-side down in the baking dish.
Once all the enchiladas are in the dish, pour the remaining salsa verde over the top and sprinkle with the remaining cheese.
3. Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
4. Serve:
Serve the enchiladas hot, topped with sour cream and additional chopped cilantro if desired, alongside the Mexican rice.