Salsa Verde Chicken Enchiladas


  • 1 (16 oz) jar Salsa Verde
  • 2 cups shredded pepper jack cheese
  • 3 cups (12 oz) cooked, chopped chicken
  • 8 medium (soft taco size) flour tortillas


  1. Preheat oven to 350.
  2. Spray a 9×13 baking dish with cooking spray.
  3. Spoon a thin layer of salsa verde into the bottom of the dish.
  4. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl.
  5. Spoon about 1/3 cup mixture down the middle of a tortilla.
  6. Fold sides over and place seam side down in prepared baking dish.
  7. Top with remaining salsa and 1 cup shredded cheese.
  8. Bake uncovered for 20-30 minutes until bubbly.




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