Preheat the oven to 350 and lightly grease a 9x13 inch baking dish with non-stick cooking spray.
In a mixing bowl, combine the cooked and shredded chicken with cup of the salsa verde.
Warm the tortillas in a slow oven, or wrapped in a dishtowel in the microwave. Warmed tortillas fold and roll better when making enchiladas.
Spoon a thin line of the chicken-salsa verde mixture into a corn tortilla and wrap tightly and place seam side down in the baking dish. Repeat until the chicken, tortillas are used up and the baking dish is packed full of enchiladas. Pour the remaining salsa verde sauce over the top and then sprinkle about 1 to 1 cup shredded cheese on top.
Bake in the preheated oven for about 20 minutes, or until cheese has melted and salsa verde is bubbling.
Serve warm Salsa Verde Chicken Enchiladas with side of rice and refried beans.