Salsa Verde Chicken Enchiladas

Salsa verde enchiladas (2-3 servings) 2 chicken breasts 1 can salsa verde chicken 2-3 large cassava tortillas A few pinches of cilantro 1 avocado A few handfuls of shredded cheese (I used dairy free) 1 white onion Directions: Cook the chicken breasts in a crock pot on the poultry setting (it took about 30 min.) with 1/2 can of salsa verde Chop your onion up and sauté with olive oil and a few pinches of cilantro Preheat the oven to 375F When the chicken is cooked, shred thin with 2 forks Line a baking dish with a little salsa verde, then place the shredded chicken, sautéed onions, and cheese inside the tortilla and roll. Complete the rest of them this way in the pan Top the tortillas with more salsa verde on top, a little cheese and cilatro Bake for about 15 minutes or until tortiallas are soft & cheese is golden Serve with fresh avocado on top! ENJOY!