2cupsshredded chicken, (rotisserie chicken works well here)
2tablespoonsOld El Paso™ taco seasoning mix, (from a 1 oz package)
3/4cupsalsa verde, divided
8corn tortillas, (flour tortillas can be used as well)
4roma or plum tomatoes, seeded and chopped
2cupsshredded Monterey Jack or cheddar cheese
Toppings: sour cream, guacamole, salsa
Preheat oven to 400 degrees.
In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining 1/2 cup salsa verde. Mix together and set aside.
Spread 1/4 cup of the salsa verde on the bottom of an 8x8 square baking dish.
Tear 4 of the tortillas into 2 inch pieces and layer on top of the salsa. Top with 1/2 of the chicken mixture. Top with half of the tomatoes, 2 tablespoons of cilantro, and 1 cup of cheese. Repeat layers (tortillas, chicken mixture, tomatoes, cilantro, cheese).
If freezing, wrap with saran wrap and then foil and freeze.
Bake for 20 minutes or until enchiladas are hot and bubbly.
Cut into squares and add your favorite toppings such as sour cream, guacamole, and salsa.