This was a quick, delicious meal.
Salsa Verde Chicken Enchiladas
16 oz jar Salsa Verde
2 cups shredded pepper jack cheese
3 cups cooked, chopped chicken
8 medium (soft taco size) flour tortillas
* Note: can use Monterey Jack cheese if want milder flavor and use Mild or Medium sauce depending on taste preference
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. Top with remaining salsa and remaining cheese. Bake, uncovered, for 20-30 minutes until bubbly.
