2cupschickencooked and shredded (pull meat from a Rotisserie)
16ozsalsa verdedivided
6green onionsthinly sliced
1/4cupfresh lime juice
1/4 cupcilantrochopped and divided
8flour tortillas8-inch
8ozsour cream
1/2cupchicken broth
2cups mozzarella cheeseshredded and divided
Instructions
Place the chicken meat in a medium bowl and add 1/2 cup of the salsa verde. Stir to coat.
Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. In a large skillet, add the remaining salsa verde, green onions and lime juice. Bring to a boil over medium-high heat. Stir in half of the cilantro and reduce heat to medium-low.
Using tongs, immerse 1 tortilla in the salsa verde mixture. Transfer to a work surface and top with about 1/3 cup of the chicken mixture down the center. Top with a small handful of cheese. Roll the tortilla and place seam side down in the prepared baking dish. Repeat with remaining tortillas and chicken, arranging 8 tortillas in the pan.
Stir sour cream and broth into the salsa verde mixture in the skillet and spoon over filled tortillas in pan. Cover with foil and bake in the preheated oven for 15 minutes. Remove foil, sprinkle the remaining 1 cup of cheese over the top along with the remaining cilantro. Bake 5 additional minutes uncovered and serve.
Notes
Add a can of black beans to the chicken mixture for extra flavor and texture.
A can of diced green chiles would be such a delicious addition to this recipe and it would add a bit of spice.
Sprinkle crumbled cotija cheese over the tops just before serving for an extra touch of delish.