Salsa Verde Chicken Enchiladas

These green chicken enchiladas were so easy to make!  The ingredients are simple and come together quickly.  However, to take the dish up a notch, I recommend the extra step of frying the corn tortillas in oil for a few seconds before filling.  It does up the calorie count, but adds a ton of flavor and texture that makes the enchiladas great!  I made several changes to the original recipe and ended up having enough filling to make an 8x11 pan of enchiladas

1-2 teaspoons vegetable oil

4 garlic cloves, minced

1 onion, diced

2 cups (16 ounces) salsa verde

1 cup sour cream (you can also use 1/2 cup cream cheese to replace the full amount of sour cream)

1/2 cup cilantro leaves and tender stems, chopped, plus more for serving

3-4 cups shredded cooked chicken, (amount from one rotisserie chicken)

1-2 cups shredded cheddar, Monterey Jack or Mexican cheese blend

12 (or more!) (6-inch) corn tortillas

Preheat oven to 350.
Heat oil in a large skillet over medium heat then cook onion until translucent, about five minutes.  Add garlic and cook until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy.  
Set aside 2 cups of the sauce for assembling the enchiladas.  Then stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
Grease an 8x11 pan.  Add about 1/4 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Garnish with cilantro and serve.