Salsa Verde Chicken Enchiladas

Lets just pretend that last week I didn't say that this enchilada recipe was a staple in our home when I made a round-up of our top 16 most made recipes. I made these enchiladas on Sunday for dinner and I'm completely converted to this new recipe. While I really love the ones I used to make, you can beat that this recipe only uses 4 ingredients, and the flavor is phenomenal! This dinner comes together in minutes and it tastes like you've been working hard in the kitchen for at least an hour. 

Side note for the shredded chicken in this recipe: I found that it's super easy to throw a frozen chicken breast in the crock pot and then cover it with water and cook it on low for 4 hours. The chicken comes out fully cooked, super moist, and then you can throw it in your Kitchen Aid mixer with the paddle attachment for 30 seconds and you have perfectly shredded chicken.

Ingredients:

8 taco sized flour tortillas

1 16oz jar salsa verde

2 cups pepper jack cheese, shredded

3 cups cooked chicken, shredded

Directions: 

Preheat the oven to 350. Mix 1 cup salsa, 1 cup cheese, and 3 cups chicken together in a bowl. Spray a 9x13 dish with cooking spray and then spread a very thin layer of salsa in the bottom of the dish. Spoon 1/3 cup of chicken mixture into each tortilla, roll it up, and then place into baking dish, seam down. Spoon the rest of the salsa over the tops of the enchiladas that are in the baking dish, and then sprinkle with the last 1 cup of cheese. Bake in your preheated oven for 20-30 minutes,  or until the cheese is slightly browned and bubbly.