2 cups original rotisserie chicken, shredded
5 oz. chopped onion
2 tomatoes, chopped
2 cups Jalapeno Jack cheese, shredded
16 oz. Salsa Verde
12 corn tortillas
1. Heat oven to 400 degrees. Spray a 9x13 baking pan with non-stick cooking spray. Set aside. 2. Combine chicken, onions, tomatoe, cheese and ½ of the salsa verde. Set aside. 3. Place tortillas in plastic bag and heat on high in microwave for 1 min, 15 sec. or until soft and pliable. 4. Spread ¼ cup enchilada mixture down the center of each warm tortilla and roll tightly, one at a time. Place the enchiladas in the prepared baking dish in a single layer, seam side down. Spray enchiladas with non-stick cooking spray to keep moist during baking. 5. Stir in rest of salsa verde to the remaining enchilada mixture and pour over the center of the enchiladas. 6. Bake uncovered for 20 minutes or until cheese is bubbly on the edges and torts are golden brown. Serve immediately.