Brad's mom, Dianne, sent me this recipe and they are sooo good!! They are pretty spicy though, and I can't handle too much heat so I usually substitute half of the salsa verde for green enchilada sauce. It cools it down a bit.
4 cups shredded, cooked chicken
1 32oz jar (4 cups) salsa verde or 2 cups salsa verde and 2 cups green enchilada sauce
8 oz Monterey Jack cheese, shredded and divided
1/4 c chopped fresh cilantro, divided
Salt and ground black pepper
16 6-inch corn tortillas
1/2 med white onion, halved and sliced thin
Optional: sour cream and guacamole, to serve
Adjust oven rack to center position and heat oven to 400 degrees.
Mix chicken with 3/4 cup salsa verde, 1 1/2 c. cheese, 1/4 c cilantro, salt and pepper to taste. Spread 1 c of the salsa over the bottom of a 9x13 baking pan.
Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla. Roll into a cylinder and place, seam-side down, in baking dish. Drizzle enchiladas evenly with 1 1/2 c salsa, and sprinkle with remaining cheese.
Lightly spray a sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes. Remove foil, sprinkle with onion and remaining cilantro, let stand a few minutes, and serve with sour cream and guacamole.