- 2 pounds skinless, boneless chicken breast halves
- 2 cups low-sodium chicken broth, divided
- 2 (16 ounce) jars salsa verde
- 2 teaspoons minced garlic
- 4 cups shredded Monterey Jack cheese, divided
- 1 cup chopped fresh cilantro
- salt and ground black pepper
- 16 corn tortillas
- 1 tablespoon olive oil
- 1 white onion, thinly sliced
- Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C) and lightly grease two 9×13 inch baking dishes.
- Bring chicken breasts and 1 1/2 cups of broth to simmer in a large covered skillet. Simmer until fully cooked, about 15 minutes. Remove chicken from skillet and cool slightly. Add remaining 1/2 cup of the chicken broth to the salsa.
- Shred chicken into bite-size pieces. Transfer to a medium bowl. Add 1 1/2 cups of the salsa, garlic, 2 cups of cheese, 3/4 cup of cilantro, and salt and pepper to taste. Toss to coat.
- Warm tortillas until very pliable. Working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla. Roll into a cylinder and place, seam-side down in one of the prepared baking dishes. Drizzle remaining salsa and sprinkle remaining cheese over each casserole. Cover with foil and bake until heated through, about 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Stir in onion slices and cook for 4-6 minutes
- Remove foil, sprinkle over remaining cheese, onion and cilantro. Allow to stand for a few minutes before serving.