I saved this recipe for my husband. He lives verde salsa and I thought this might be a quick and easy dinner to throw together. I made the chicken filling this morning and just put it in the refrigerator until dinner time. Then I just filled the tortilla shells and baked as normal. My husband and son lived  these and said they were more than happy to add them into our normal dinner rotation. Enjoy!

  
 Green Chicken Enchiladas

2 cans chicken 

Olive oil

1/2 onion, chopped 

Salt to taste

1 T garlic minced

Sauté onions in olive oil until soft. Add chicken and garlic.  Add salt and any other seasonings, I used thyme and oregano. Sauté about 7 minutes on medium heat.  At this point, I let cool a few minutes and put in a container in the fridge. 

1 jar verde salsa

1 can green enchilada sauce

Mexican shredded cheese

6-8 large tortilla shells, soft

Pour about 1/2 the jar of salsa into the bottom of a 9×13 pan. I then microwaved the tortillas for about a minute to soften them and make them easier to work with. Spoon about 1/4 cup of the chicken mixture onto tortilla. Add a small amount of shredded cheese. Fold tortilla into packets. Place fold down into pan. Pour can of green enchilada sauce over and about 1-2 cups of the Mexican shredded cheese on top. Cover with foil and bake for 30-40 minutes at 350 degrees. Garnish with lettuce, tomato and sour cream. Enjoy!