Chicken Enchiladas Verdes

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 cups cooked chicken, 1 rotisserie chicken
• 24 ounces salsa verde, divided
• 8 ounces monterey jack cheese, shredded divided
• 1/2 cup fresh cilantro, divided chopped
• salt, to taste
• 1/8 teaspoon pepper
• 16 six inch corn tortillas
• 1 onion, halved and sliced thin (optional)
• sour cream, to serve with
• guacamole, to serve with

Recipe

• 1 shred chicken.
• 2 mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
• 3 preheat oven to 400 degrees f.
• 4 spread 1 cup salsa over bottom of a 9 x 13 inch baking dish.
• 5 microwave tortillas on high in microwave safe plastic bag until warm, about 45 seconds. (so they are easier to roll.).
• 6 working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
• 7 drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
• 8 lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
• 9 remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
• 10 serve with remaining salsa, sour cream, and guacamole.
• 11 note about freezing: make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.