Salsa Verde Chicken Enchiladas

Ingredients (11)

• 2 pound rotisserie chicken, shredded, skin and bones removed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 4 cups salsa verde, divided
• 3 cups Mexican blend cheese, divided
• 12 6-inch corn tortillas