Although my enchiladas don’t take a pretty picture they certainly taste good. In a 9 X 13 pan a put a layer of salsa verde. Then, in seared white corn tortillas, I put shredded chicken, cheese, onion, and a little more salsa verde. I roll them up and snuggle them into the dish with more salsa verde and cheese on top and then into the oven for 40 minutes at 350 F.