A flavorful chicken enchilada dish covered in salsa verde and cheese.
Cook chicken in a slow cooker for 5-6 hours on low-until chicken reaches an internal temperature of 165° F. Or you can cook it your favorite way.
Shred the chicken and place the hot chicken into a mixing bowl.
Add 1/3 cup salsa verde, lime juice, chili powder, onion powder, minced garlic, smoked paprika, cumin, cayenne pepper, salt and pepper. Stir to combine.
Stir in 3 cups grated Pepper Jack cheese.
Spray a 9 x 13 baking dish with cooking spray and place in a 350° oven for 8-10 minutes.
While the baking dish heats up, fill the 8 flour tortillas with the chicken mixture and roll up.
Remove the baking dish from the oven and place the rolled enchiladas in the pan.
Bake enchiladas for 20 minutes, until tortillas begin to brown.
Remove baking dish from the oven and pour remaining salsa verde over the enchiladas. Then, sprinkle 2 cups of grated Monterey Jack cheese on top.
Bake 10 more minutes, until hot and bubbly. Serve.