photo credit and recipe adapted from: https://cooking.nytimes.com/recipes/1021037-sour-cream-chicken-enchiladas
cooking spray
4 cups shredded cooked chicken (about 2.5 lbs)
28-32 oz roasted salsa verde
1 (8-ounce) container sour cream
1 (4-ounce) can diced green chiles
2 garlic cloves
12-ounce bag shredded pepperjack cheese
12-16 oz corn tortillas
Roast chicken at 425 degrees for about 25-30 mins depending on thickness, then shred or dice. Heat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
In a large bowl, whisk together the salsa verde, sour cream, green chilies, and garlic cloves. Spread 1/2 cup in the baking dish.
Layer on corn tortillas, then chicken, then 1 cup sauce, then cheese. Repeat until the top layer is tortillas.
Pour the reserved enchilada sauce over the tortillas and add shredded cheese. Bake for 30 minutes.
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