Chicken Verde Enchiladas

Ingredients:

3 cups shredded cooked chicken (I poached mine, rotisserie would work great too!)
2 cups (16 oz.) store-bought salsa verde, divided
16 oz. grated Monterey Jack cheese, divided (I didn’t use quite this much)
1/3 cup chopped fresh cilantro, divided
salt and pepper to taste
8-10 flour tortillas
1/4 medium yellow onion, chopped
Sour cream for topping (optional)

Directions:

1. Preheat oven to 375*F.
2. In small frying pan, sauté onions with small amount of olive oil until softened.
3. In large bowl, mix shredded chicken with 2/3 cup of salsa verde, 1.5 cups cheese, scant 1/4 cup cilantro, sautéed onions, and salt and pepper to taste. I actually forgot to add in the cilantro…no biggie, just sprinkled more on top!
4. Lightly spray 9×13 pan with cooking spray. Spoon in one cup of salsa verde and spread out evenly on bottom of 9×13 pan.
5. (I used Tortilla Land tortillas, so while I was doing all of above steps I was also cooking my tortillas.) If you’re using already cooked tortillas, wrap them in two paper towels and microwave for 30-45 seconds so that they are soft and easier to work with.
6. Spoon about 1/4 cup of the chicken mixture into a tortilla. Roll up tightly and place seam side down in the baking dish. Repeat until or you are out of filling. Drizzle enchiladas with remaining (~1/3 cup) salsa verde and sprinkle with remaining cheese.
7. Spray a large sheet of foil with cooking spray and use that to cover the baking dish. Bake for 25 minutes, remove foil and bake for five more minutes.
8. Sprinkle with cilantro, let stand for a few minutes and serve, topped with sour cream if desired.