9x13 casserole dish
2 lbs white meat chicken, shredded
18 HEB Mixta corn & Flour tortillas
1 white onion, diced
1 Siete Taco seasoning
16 oz Monterrey Jack cheese, shredded
2 16 oz Salsa Verde
2 15.3 oz Roasted Poblano Salsa Cremosa - Herdez
On stovetop over low heat, place tortilla on top of burner / fire for about 30 seconds per side until slightly charred, turning with tongs. Continue until all tortillas are charred - or place tortillas in a single layer on a sheet tray, spray with olive oil spray and broil for a few minutes a side - just be sure to watch closely not to burn.
Heat olive oil in pan, add onion and cook for 3-4 minutes. Add shredded chicken and taco seasoning. Combine all ingredients and remove from heat.
Combine the four jars of sauce in a large bowl.
Grease a 9x13 baking dish, pour enough of the combined sauce mixture to barely coat the bottom. Place six tortillas in the bottom of the baking dish so they’re barely overlapping. Next add a layer of the chicken mixture followed by a cup of cheese and enough Herdez to cover all. Repeat this one more time. Top the last layer with the remaining tortillas, the rest of the sauce and cheese.
Cover with foil and bake at 400 for 30 minutes until enchiladas are warmed through and cheese is melted. To make the top toasty, broil for 5 minutes.
Let set for 10 minutes before serving. Cut into squares and serve with shredded lettuce, pico de gallo and sour cream.