Chicken Enchiladas with Green Tomatillo Sauce

Instructions

1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
2. Mix 1/2 cup salsa verde with sour cream and set aside.
3. In a bowl, combine shredded chicken with 1/2 cup salsa verde.
4. Warm tortillas briefly in a dry skillet or microwave to make them pliable.
5. Spread 1/2 cup salsa verde on the bottom of the baking dish.
6. Fill each tortilla with chicken mixture and a sprinkle of cheese. Roll up and place seam-side down in the dish.
7. Pour remaining salsa verde over the enchiladas. Top with the sour cream mixture and remaining cheese.
8. Bake 20-25 minutes until bubbly and cheese is melted.
9. Garnish with cilantro and diced onion before serving.