Preheat oven to 350 F and lightly grease 9-inch-by-13-inch baking dish with non-stick cooking spray.
In mixing bowl, combine cooked and shredded chicken with 1/2 cup salsa verde.
Warm tortillas in slow oven, or wrapped in dishtowel in microwave. Warmed tortillas fold and roll better when making enchiladas.
Spoon a thin line of chicken-salsa verde mixture into a corn tortilla and wrap tightly. Place seam side down in baking dish. Repeat until chicken and tortillas are used up and baking dish is packed full of enchiladas. Pour remaining salsa verde sauce over top and sprinkle about 1 to 1 1/2 cup shredded cheese on top.
Bake in preheated oven for about 20 minutes, or until cheese has melted and salsa verde is bubbling.
Serve warm with side of rice and refried beans.
Tip: Prepare shredded chicken ahead of time. Throw 1 pound of boneless skinless chicken thighs and 1 pound of boneless skinless chicken breast in a slow cooker and cook on low for 8 hours.
2 1/2 cups dry pinto beans (about 1 pound)
3 quarts of water
1/2 cup chopped onion (optional)
2 tablespoons (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)