Creamy Enchiladas Verdes

Ingredients

• 2 cups cooked chicken
• 1-1/2 cups shredded cheese
• 1 cup mayonnaise
• 1/2 cup chopped red onion
• 3 cups salsa verde
• 6 tablespoons vegetable oil
• 12 corn tortillas

Directions

1. preheat oven to 350 degrees
2. combine chicken, 1 cup cheese, 1/4 cup mayonnaise, and onion in mixing bowl
3. bring salsa to a simmer in large skillet over medium heat, whisk in remaining 3/4 cup of mayonnaise, remove from heat
4. heat oil in another skillet over medium heat and cook tortillas, heated but not crisp
5. spread 1/2 cup of the sauce in a 13x9 baking dish
6. dip tortillas in remaining sauce, fill each with about 1/4 cup of chicken mixture, roll and place seam-side down in baking dish
7. pour remaining sauce over the enchiladas, then sprinkle with remaining 1/2 cup of cheese
8. bake 20 minutes or until enchiladas are heated through and cheese is melted
9. garnish with additional chopped red onion