Spicy Chicken Enchiladas Verde

• 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)

1. heat oven to 400u0b0F.
2. 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.
3. Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
4. 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.
5. Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
6. Remove foil and serve with sour cream and guacamole if desired.

chicken, salsa verde, cheese, fresh cilantro, salt, black pepper, corn tortillas, white onion, sour cream, guacamole

Taken from www.food.com/recipe/spicy-chicken-enchiladas-verde-211725 (may not work)