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In a sauté pan, heat about a tablespoon of grapeseed oil over medium heat and add the sliced onion. Saute the onion about 5 minutes before adding the sliced bell peppers. Continue sautéing until bell peppers are softened and onion begins turning brown.
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Season the chicken breasts with the paprika, chili powder and salt. If you have the time, allow the meat to sit with the seasoning for 15 minutes. The chicken can also sit covered in the refrigerator overnight if desired.
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Heat your grill up to medium-high setting and grill the chicken on one side for 3 minutes before flipping to the other side. Continue to flip chicken every 2 minutes until cooked all the way through, careful not to over-cook. Chicken can also be baked in the oven or crock pot if you don't have a grill. Shred the chicken with a fork or chop it into bite-sized pieces.
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Preheat the oven to 400 degrees.
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Add 1/8 cup to ¼ cup salsa to the bottom of a large casserole dish (I used two smaller casserole dishes). Add desired amount of chicken and peppers to a tortilla and roll it up tightly. Repeat for the remaining 9 tortillas, packing the enchiladas tightly together. Drizzle desired amount of salsa verde on top (you may have some leftover salsa, but I used the whole batch for the 10 enchiladas), followed by the jack cheese.
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Bake enchiladas in the oven 20 minutes until cheese is melted. Bump the oven up to the broil setting and broil 3 - 5 minutes until the cheese is golden brown and slightly crispy. Garnish with your favorite toppings: green onion, guacamole, sour cream (or plain yogurt).