Cook and shred the chicken. It can be cooked using any method you choose. The original recipe calls for shredding a rotisserie chicken, but I prefer to use Slow Cooker Shredded Chicken.
Lightly grease a 9 x 13 baking dish with cooking spray. Pour and spread half a can of green chile enchilada sauce in the bottom of the baking dish.
Take a tortilla and layer chicken (approximately 1/4-1/3 cup), a little chopped onion and a little shredded mozzarella down the center. (Note: Use half the mozzarella for filling and save the other half to sprinkle on the top of the Easy Chicken Verde Enchiladas.) Roll the tortilla and place seam side down in the baking dish.
Repeat the process with the other 7 tortillas. Pour the remaining green chile enchilada sauce over the rolled tortillas so that all the tortillas are covered and wet from the sauce.
Sprinkle mozzarella cheese over the top. Bake uncovered for 30 minutes or until heated through and the cheese is melted.
Adapted from HowDoesSheDoIt.com
Easy Chicken Verde Enchiladas: Inspired Ideas - Ideas for the Home by Kenarry®