Remove meat from chicken and coarsely shred; place in medium bowl (you will
need 2 3/4 cups; reserve any extra for use another day). Discard skin and bones.
Stir 1/4 cup salsa verde into chicken to evenly coat.
Preheat oven to 350 degrees F. Grease a 13 x 9-inch glass or ceramic baking
dishes; set aside.
In 12-inch skillet, heat remaining salsa verde, green onions and lime juice
to boiling on medium-high. Boil for 2 minutes, stirring occasionally. Stir in
1 tablespoon cilantro; keep warm over very low heat.
With tongs, place 1 tortilla in salsa verde mixture; heat for 10 seconds.
Place tortilla on wax paper; top with about 1/3 cup shredded-chicken mixture.
Roll up tortilla and place, seam side down, in prepared baking dish. Repeat
with remaining tortillas and chicken mixture, arranging 8 tortillas in dish.
Stir sour cream and broth into remaining salsa verde mixture in skillet;
spoon over filled tortillas. Cover baking dish with foil and bake for 15 minutes.
Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro.
5 minutes longer or until cheese melts.
Serves: 4 Total Time: 1 hr 10 min Prep Time: 50 min Cook Time: 20