For toppings, just add your favorite. Cheese is an essential, but you could also do avocado, tomato and green onion like I did. Or if you don't like those toppings, try something else. Black olives would be good, sour cream, greek yogurt as a sour cream substitute, whatever you want. Enjoy!
Ingredients (for 8 enchiladas, or 4 servings):
1 lb cooked chicken breast, shredded
1 jar salsa verde
2 big spoonfuls plain greek yogurt
1 onion, thinly sliced
8 small tortillas; I used soft corn tortillas
1 cup shredded cheese of your choice
Optional Toppings: avocado, tomato, green onion, olives, sour cream
Preheat oven to 350 degrees, and prepare an 11x17 baking dish by lining with nonstick foil, if desired (easy clean up!). Pour a little salsa into the bottom of the baking dish and spread around, a couple tablespoons usually does the trick.
In a skillet, sautee sliced onion in a little olive oil until soft, about 10 minutes. Add in shredded chicken, yogurt, and about 1/3 of the jar of salsa. Heat for a few minutes until ingredients are incorporated.
Spoon some of the chicken mixture into each tortilla, roll up, and place seam side down in your prepared baking dish. If all your filling wouldn't fit in the tortillas, just add it to the baking dish. Top the enchiladas with the rest of the salsa, using a spoon to spread it out so a little bit gets on each tortilla. Top the whole thing with cheese.
Bake for about 20 minutes, until hot & bubbly. Add option toppings, and dig in!