Preheat the oven to 375*

Heat a deep skillet or frying pan over medium high heat.

Combine cumin, garlic powder, salt, pepper, chili powder, and coriander seed in a small bowl or ramekin and mix. Separate into 2. *Half will be used with the enchilada sauce and the remaining half will be used with the chicken.*

Once the pan is hot add the olive oil and swirl to coat the bottom of the pan.

Add the canned green chilis, tomatillos skin side down, onion, jalapeño, and bell pepper to the pan. Sauté for 7 minutes, then flip the tomatillos.

While the vegetables saute, shred the cheese.

Next, add the minced garlic, cumin, salt, pepper, chili powder, and coriander seed. Stir and sauté for 2 minutes. Remove from heat.

Pour into a food processor or blender and purée until smooth.

Set aside ½ cup of the enchilada sauce. Pour the remaining into a medium mixing bowl and combine with sour cream.

Add the rotisserie chicken to a large mixing bowl. Combine with red onion, bell peppers, and remaining seasoning.

Once thoroughly mixed, pour in the creamy green enchilada sauce and toss to coat.

Pour all but 2 tbsp of the reserved ½ cup of enchilada sauce into the casserole dish. use a spatula to spread evenly to cover the surface.

Prepare the enchiladas. Add a 1” wide layer of shredded cheese down the center of each tortilla strip. Top with 2-3 tbsp of chicken. Tightly roll and place into the casserole dish. Repeat with all tortillas.

Spread remaining enchilada sauce over the tortillas. Cover with the rest of the cheese and place onto the center rack of the oven. Bake for 15 minutes.

Garnish with chopped cilantro, green onions, and red onions. Enjoy!