Boil chicken in water and 1 teaspoon of salt until fully cooked and tear apart by hand.
Preheat the oven to 350 degrees F (175 degrees C).
Warm a skillet to medium-high heat. Add chicken and 1 teaspoon of salt and cook until it starts to brown. Add baby spinach until the leaves begin to wilt and remove from heat.
In blender add 1 (7 ounce) can Salsa Verde or Billy O’s Salsa Verde, 1 cup light sour cream or cream cheese and 1/2 cup of chicken broth. Blend until mixed, but not frothy.
Cover bottom of 9×13 backing dish with creamy Verde.
Wrap chicken, spinach and cilantro into enchiladas and place seam-side down into baking dish.
Pour the rest of the creamy Verde sauce onto the top of the enchiladas.
Sprinkle with shredded cheese.
Bake for 20 to 25 minutes in the preheated oven, or until the cheese is melted.