4 cups shredded, cooked chicken
1 jar 32-ounce (4 cups) salsa verde, divided
8 ounces Monterey Jack cheese (about 3 cups), shredded and divided
½ cup chopped fresh cilantro, divided
salt and ground black pepper
16 6-inch corn tortillas
1/2 medium white onion, halved and thinly sliced
1 container (16 oz. ) sour cream
Adjust oven rack to center position and heat oven to 400 degrees.
Mix chicken with 3/4 cup salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt and pepper to taste. Spread 1 cup salsa verde in a 13-by-9- inch baking dish.
Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 cup chicken filling into a tortilla. Roll into a cylinder and place seam side down in baking dish. Repeat with remaining tortillas and filling. Drizzle enchiladas with 1 1/2 cups salsa and sprinkle with remaining 1 1/2 cups cheese. Spray a large sheet of foil with vegetable-oil cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 30 minutes. Remove foil, sprinkle with onion slices and remaining 1/4 cup cilantro. Let stand for a few minutes, and serve with sour cream and remaining 1 3/4 cups salsa verde.
Borrowed From: Pam Anderson’s Perfect ONE-DISH Dinners