from source unknown
Makes 8 enchiladas
1 rotisserie chicken, shredded or 1 pound shredded chicken (about 2 1/4 cups)
1 jar (16-17 oucnes) mild salsa verde
3 green onions, thinly sliced
2 tablespoons lime juice
2 tablespoons fresh or 2 teaspoons dried cilantro
8 medium-sized flour tortillas
1 cup sour cream
1/4 cup chicken broth
1 cup shredded Mexican cheese blend
Preheat oven to 350 degrees F. Coat a 13x9 baking dish with cooking spray.
In a medium bowl, stir 1/4 cup salsa verde into shredded chicken. Set aside.
In a large skillet, heat remaining salsa, onions, and lime juice over medium-high heat. Bring to a boil for 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro, keep warm on very low.
Place one tortilla in salsa mix, turning to coat (tongs help here), heat 10 seconds. Place coated tortilla on work surface, top with 1/3 cup chicken mixture. Roll and place seam side down in prepared dish. Repeat with all 8 tortillas.
Stir sour cream and broth into remaining salsa in skillet. Spoon over filled tortillas in dish.
Cover with foil, bake 15 minutes. Remove foil, sprinkle with cheese and remaining cilantro and bake uncovered, 5 minutes, or until cheese melts.