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1
Preheat oven to 350 degrees.
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2
Sprinkle garlic salt over raw, cut up chicken.
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3
Heat large skillet with just enough oil to coat the bottom.
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4
Once heated, add once cut up chicken breast and one can of diced green chiles.
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5
In medium skillet, heat most of the jar of salsa verde over low heat (I use at least 3/4 of the jar).
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6
Sprinkle a little more garlic salt over the chicken breast as it is cooking.
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7
Add the rest of the jar of the salsa verde to the chicken and the 2nd can of diced green chiles.
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8
Once chicken is cooked, turn heat down to low.
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9
Soak one tortilla at a time (making sure both sides are completely coated) in the heated salsa verde.
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10
After tortilla is coated, place in an ungreased 13x9 glass baking dish.
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11
Put a small amount of the chicken mixture in the center of the tortilla and a little of the shredded cheese.
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12
You will end up using half of the shredded cheese for the inside of the tortillas.
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13
Roll the filled tortilla (with the ends left open) and turn it so it is seam-side down in the baking dish.
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14
Repeat until all the tortillas are filled and rolled.
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15
Pour the remaining of the heated salsa verde over the enchiladas.
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16
Pour the other cup of cheese over the salsa verde.
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17
Bake in the oven for 10-20 minutes until cheese begins to turn golden brown and the salsa verde begins to bubble in the sides of the dish.
