1 jar (16 oz) salsa verde or roasted tomatillo salsa (I used Target's Archer Farms brand)
1 can (4.5 oz) diced green chiles
6 medium whole wheat tortillas
½ cup heavy cream
Lettuce, salsa and sour cream for garnish, if desired
Instructions
Heat oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
In a medium mixing bowl, combine the chicken, 1¼ cups of the cheese, 1 cup of the salsa and the diced green chiles. Stir until well combined.
Spoon a heaping ⅓ cup of the chicken mixture onto each of the tortillas. Roll up tortillas and place in baking dish. In a small bowl, combine remaining salsa and the ½ cup heavy cream. Pour mixture over enchiladas, spreading evenly over enchiladas in pan. Top with the remaining cheese.
Bake 20 to 25 minutes or until cheese is melted and filling is bubbly. If desire, broil the last 1 to 2 minutes to brown cheese. Let stand 5 to 10 minutes. Serve with desired toppings, such as lettuce, salsa and sour cream, if desired.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/07/green-chicken-chile-enchiladas.html