8 corn tortillas (6 inch)
2 cups shredded rotisserie chicken
1 3/4 cups green tomatillo salsa
1 cup crumbled queso quesadilla cheese
1/4 cup light sour cream
1/2 cup finely chopped onion
Heat oven to 350°F. Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
Spoon chicken evenly in center of each tortilla; roll up. Place in ungreased 11x7-inch (2-quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
Recipe shared from: http://www.bettycrocker.com/recipes/enchiladas-verde/f2075005-57a0-4308-9044-ee17fce04be8#?st=6&term=qusadillas&ps=9&pi=9