Spicy Chicken Enchiladas Verde - cooking recipe

Ingredients

2 cups rotisserie-cooked chicken, shredded
2 cups salsa verde, divided
1 1/2 cups monterey jack cheese, shredded, divided
1/4 cup fresh cilantro, chopped, and divided
1/2 teaspoon salt
1/2 teaspoon black pepper
8 corn tortillas
1/4 medium white onion, sliced thin
sour cream, to serve (optional)
guacamole, to serve (optional)

Preparation

heat oven to 400\u00b0F.
Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
Remove foil and serve with sour cream and guacamole if desired.