Chicken Enchiladas Verdes - cooking recipe

Ingredients

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

Preparation

Shred chicken.
Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
Preheat oven to 400 degrees F.
Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
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.
Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
Lightly spray 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.
Serve with remaining salsa, sour cream, and guacamole.
Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.