Chicken Enchiladas with Salsa Verde

Ingredients

• 4 cups shredded rotisserie chicken, about 1 pound
• 3 green onions, thinly sliced
• 1/2 cup fresh chopped cilantro
• 2 1/2 cups shredded Monterey Jack cheese
• 2 1/4 cups salsa verde, mild or medium
• 1/2 cup heavy cream or heavy whipping cream
• 8-10 (8-inch) tortillas, corn or flour
• Kosher salt and fresh black pepper
• Chipotle guacamole
• Cilantro Lime Crema
• Red onions
• Cilantro

Instructions

1. 1

   Preheat the oven to 400 degrees F. Lightly coat a 9X13 baking dish with non-stick spray and set aside.

2. 2

   In a large bowl, toss the chicken with green onions, cilantro, 1 cup of cheese, 1 cup of salsa verde, and 1/2 cup heavy cream. Season with salt and pepper, to taste.

3. 3

   Fill each tortilla with about 1/2 cup filling, roll up, and place seam down in the prepared baking dish.

4. 4

   Cover the rolled-up tortillas with the remaining 1 1/4 cup salsa verde and 1 1/2 cups cheese. Bake, uncovered, for 15-20 minutes or until bubbly and lightly golden around the edges.