Spicy Enchiladas Verde with Sour Cream and Cilantro

This is a treat!! It's a little (okay, a lot) on the fattening side, but it's a taste sensation. Spicy salsa verde, rich sour cream, and fresh vibrant cilantro, it was surprising that there was even leftovers! We used to eat it with the chicken, but now we substitute the chicken for pinto beans.

8 cups shredded cooked chicken, or pinto beans (or beans of your choice)
8 cups (64) salsa Verde, divided
6 cups grated Monterrey jack (16 ounces) divided
1 cup chopped fresh cilantro, divided
salt and freshly ground pepper
32 corn tortillas or small flour tortillas (We can't always find corn tortillas.)
1 medium white onion, halved and thinly sliced
1 container (16 ounces) sour cream

Adjust oven rack to center position and heat oven to 400 degrees.

Mix chicken with 1 1/2 cups salsa Verde, 3 cup cheese, 1/2 cup cilantro, and salt and pepper to taste. Spread 1 cup salsa and in each of two 9x13" baking pan.

Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 a cup chicken filling into a tortilla. Roll into a cylinder and place seam down in baking dish. Repeat with remaining filling and tortillas.

Drizzle enchiladas with 3 cups salsa, and remaining 3 cups cheese. Spray 2 large sheets of heavy duty foil with vegetable oil cooking spray. Cover baking dish with foil, oiled sides down, and bake until heated thorough, about 30 minutes.

Remove foil, sprinkle with onion slices and remaining 1/2 cup cilantro, let stand for a few minutes, and serve with sour cream and remaining salsa Verde.

*Recipe adapted from Perfect One-Dish Diners All You Need for Easy Get-Togethers by Pam Anderson