Ingredients:

• 1 rotisserie chicken, shredded
• 1 small onion or half of a larger one, chopped
• 1-2 cloves of garlic minced
• 1 teaspoon of oregano
• 1/4-1/2 teaspoon of cumin
• One 16 oz. jar of salsa verde
• 2 cups of shredded Monterey Jack cheese
• 8 medium sized tortillas

Steps:

1. Preheat the oven to 375 degrees.
2. Put the shredded chicken in a large bowl.
3. Heat a nonstick skillet over medium high heat. Add a tablespoon of extra virgin olive oil. Add the onions and sauté for 3-5 minutes until softened and lightly golden brown. Sprinkle with salt and pepper to taste.
4. Add the garlic and cook for 30 seconds, being careful not to burn it.
5. Sprinkle with oregano and cumin and toast until fragrant, about 30 seconds.
6. Remove from heat and add to the bowl with chicken.
7. Add 1/3 of the salsa verde to the bowl with the chicken and 1 cup of the shredded Monterey Jack and mix together.
8. Coat a 9 x 13 baking dish with cooking spray.
9. Fill 1 tortilla with a 1/2 cup of the mixture and the roll up tightly and place in the baking dish seam side down.
10. Repeat until you have 8 tortillas in the baking dish.
11. Cover with remaining salsa verde and Monterey Jack cheese.
12. Place in the oven and bake for 35-40 minutes or until the cheese is brown and bubbly.
13. Let cool for 10 minutes and then serve with rice, avocado and cilantro.