Simple Salsa Verde Chicken Enchilladas

• 1 large jar of salsa verde ( I used herdez)
• 1 Yellow Corn tortillas
• 1 bag of shredded Monterey Jack cheese
• 3/4 Diced onion purple onion
• 1/2 bunch Chopped cilantro
• 1 tbsp Oil
• 1 Cumin to taste
• 1 Garlic salt to taste
• 1 Shredded rotisserie chicken or any precooked chicken you have

1. Start by adding your oil to a large skillet once heated add in about 2tbsp of diced onions and add a pinch of cumin and some garlic salt to taste cook down till onions are tender, now add in your salsa verde and lower heat cook for about 10 minutes.
2. Now Shred your warmed chicken add your diced onion and cilantro to a large bowl(reserve a little onion, cilantro for topping) set aside
3. Now heat your tortillas on a griddle or in the microwave optional, once heated set in a warm towel now we can assemble
4. Dip tortillas into sauce add to a baking sheet, add in your chicken filling and cheese and roll continue till you have your desired amount.
5. Now top with a little more cheese and cover with foil bake 350 for 15 minutes or so till cheese is melted.
6. Before you plate I top with warmed reserved salsa verde, onions, & cilantro

verde, tortillas, cheese, onion purple onion, cilantro, oil, cumin, garlic, rotisserie chicken

Taken from cookpad.com/us/recipes/359116-simple-salsa-verde-chicken-enchilladas (may not work)