Creamy Chicken Enchiladas Verde


8 corn tortillas (6 inch)
2 cups shredded rotisserie chicken
1 3/4 cups green tomatillo salsa
1 cup crumbled queso quesadilla cheese 
1/4 cup light sour cream
1/2 cup finely chopped onion


Heat oven to 350°F. Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.

Spoon chicken evenly in center of each tortilla; roll up. Place in ungreased 11x7-inch (2-quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
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