6-Ingredient Salsa Verde Enchiladas (With Chicken)

2 tablespoons olive oil

24 ounces salsa verde, divided (Trader Joe's or Herdez are my two favorites)

2 ½ to 3 cups cooked chicken (see Note 1 below)

8 to 10 medium-sized tortillas (I used flour, corn are traditional)

1 ½ cups shredded manchego cheese (Monterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted)

fresh cilantro, to taste for garnishing

Directions at averiecooks.com

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