Ingredients

1 tablespoon vegetable oil $
1 yellow onion, finely chopped $
3 cloves garlic, minced
1 jalapeño chili, seeded and minced
4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken) $
2 cups coarsely shredded sharp Cheddar $
1 16-oz. jar salsa verde
1 4-oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth $
16 5 1/2-inch corn tortillas
1/2 cup finely chopped cilantro

Preparation

Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining

Wow. I learned something new today. I had not idea these ones existed.
Looks tasty. I would be happy to give them a go.

Cooking Onion and Japaleño bring me memories of watery, irritated eye balls. Make sure you cook keeping some distance, I recommend using the back slots of your stove.

Thank you very much for sharing this recipe.