Chicken Enchiladas Verdes

Instructions

1. 1

   Heat the oven to 400°F. Shred about 3 cups of rotisserie chicken and toss with the cumin, half the finely diced onion, 1/2 cup salsa verde, and 1 cup cheese.

2. 2

   Spread 1/2 cup salsa verde in the bottom of a 9x13 baking dish.

3. 3

   Brush the tortillas lightly with oil, stack, wrap in a damp paper towel, and microwave 45 seconds so they roll without tearing.

4. 4

   Fill each tortilla with chicken mixture, roll up, and lay seam-side down in the dish.

5. 5

   Pour the remaining salsa verde over the top, sprinkle with the remaining cheese, and bake 20 minutes until bubbly.

6. 6

   Top with sour cream, chopped cilantro, and the rest of the onion.