Gluten-Free Salsa Verde Chicken Enchiladas
- 3 cups cooked chicken (or 1 small rotisserie chicken)
- 1 (16-oz.) jar salsa verde
- 1 (8-oz.) bag shredded Pepper Jack or queso cheese
- About 13 small corn tortillas
Combine 3 cups of chicken, 1 cup of salsa verde and 1 cup of shredded cheese in a bowl. Spray a 9×13-inch baking dish with cooking spray and spoon a thin layer of salsa verde into the bottom of the dish. Spoon about ¼ cup of the mixture down the middle of each tortilla. Fold the tortilla sides over and place seam side down in the baking dish. Top enchiladas with remaining salsa and cheese.
Bake at 350 F uncovered for 20–30 minutes, or until bubbly. Broil briefly to brown cheese.