These Chicken Enchiladas are so simple to put together. I usually poach and shred chicken breasts, but occasionally will use a rotisserie chicken. I use flour tortillas because I always break the corn tortillas, no matter how careful I am. Plus the flour ones are larger and hold a lot more. After completing the Book Warriors Holiday Challenge, I was ready for an easy recipe. 

Chicken Enchiladas With Salsa Verde

2 teaspoons canola oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde, divided (I use a jar of store-bought)
1/2 cup sour cream
1/4 cup cilantro leaves, divided
2 cups shredded cooked chicken
3/4 cup shredded cheddar or Mexican cheese blend, divided
6 to 7 soft taco size flour tortillas

Preheat the oven to 350º.

Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in one cup salsa verde and cook until heated through about 1 minute. Remove skillet from the heat then stir in the sour cream and ½ of the cilantro. Stir in the shredded chicken and ½ cup of the cheese into the sauce.

Evenly spread 3 tablespoons of the reserved salsa verde to the bottom of a greased 9 x 9 baking dish. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the remaining salsa verde over the tortillas and sprinkle with remaining ¼ cup cheese.

Bake until heated through, about 20 minutes. Serve with remaining cilantro on top. Best served with margaritas.