Grilled Chicken Enchiladas with Salsa Verde

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a heavy skillet over medium-high and crisp the chicken until deeply colored.
3. Add the aromatics with the avocado and roma tomatoes; cook until fragrant and just tender.
4. Build the salsa verde sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over warm tortillas.