3 3/4 cups shredded rotisserie chicken (about 1 small chicken), I use organic unseasoned rotisserie chicken, white and dark meat
3/4 cup shredded Asiago cheese, plus about 1/4-1/3 cup for sprinkling on top
1/2 cup finely chopped onion
1/2 cup finely chopped fresh cilantro
1/2 cup sour cream, you can use light but I wouldn’t recommend non-fat
1/2 cup less-sodium chicken broth
2 1/2 tablespoons fresh lime juice
3/4 teaspoon ground cumin
1/4 teaspoon, or to taste, kosher salt
1/8 teaspoon freshly ground black pepper
8-flour tortillas, about 6-7 inches (they are actually about 7 inches and you don’t want them to be the 10 inch kind for sure!)
1-16 oz. jar medium heat salsa verde, preferably organic or minimally processed, or you can make your own of course (I used Zapata and have used the 365 brand)
Preheat the oven to 400 degrees F. Lightly grease a 13 x 9 x 3″ casserole dish with olive oil. Combine the chicken, 3/4 cup of cheese, onion, cilantro, sour cream, chicken broth, lime juice, cumin, 1/4 teaspoon salt and pepper in a large bowl and mix to distribute the ingredients well. Taste for seasoning and add a pinch more salt if needed. Place about 1/2 cup of the salsa verde into the bottom of the prepared casserole dish and spread evenly.
Warm the tortillas according to the package directions, and I use a small non-stick skillet over medium heat to warm/lightly toast mine on both sides before filling. Place a scant 1/2 cup of the filling evenly down the center of each tortilla, then roll and place them seam side down into the casserole dish on top of the salsa verde.
Top the enchiladas evenly with the remaining salsa verde and sprinkle the top with 1/4 – 1/3 cup cheese, or as much as you like. Cover the dish lightly with aluminum foil, making sure it doesn’t touch the top of the enchiladas, and bake for 20-30 minutes, or until the enchiladas are warmed through and bubbly. Serve with more sour cream if you like, but we like them just fine as is!