1 cooked rotisserie chicken (from the deli of a store)
1 cup finely shredded cheddar cheese
3 cups salsa verde (I like Frontera Grill)
10 small flour tortillas (enchilada size, about 8 inches in diameter)
1/2 to 3/4 cup milk for dipping tortillas
Fresh Cilantro for garnish (optional)
For serving (optional)
1. Remove the meat from the chicken. Take skin off and cut chicken into bite-size pieces and put it in a bowl. Mix 1/2 cup shredded cheese and 1/2 cup salsa verde in with the chicken. Set aside.
2. Preheat the oven to 375 degrees F.
3. Pour 1/2 cup of salsa verde on the bottom of a 9x13-inch pan and spread it around. Pour the milk in a shallow dish for dipping the tortillas. One at a time, dip the tortillas into the milk covering completely for about 5 seconds. Then fill the tortilla with about 1/4 to 1/3 cup of chicken and cheese filling. Roll the tortilla and put it in the pan. Repeat until the pan is full and the filling is gone.
4. Cover the enchiladas with the remaining 1-1/2 cups salsa verde. Sprinkle the remaining 1/2 cup cheese on top. Bake in the oven for about 18-20 minutes until heated through and cheese is on top is melted.