In a large mixing bowl, combine 2 cups of shredded chicken with 1 cup of salsa verde, half of the chopped cilantro, and a pinch of salt and pepper. Stir well until all ingredients are evenly coated, ensuring a flavorful filling for your Salsa Verde Chicken Breakfast Enchiladas. Set this mixture aside as you prepare the other components.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1/2 cup of diced onions, sautéing them until they become translucent and slightly caramelized, about 5-7 minutes. Once done, transfer the onions to the bowl with the chicken filling.

In the same skillet, crack 4 large eggs and whisk them in a separate bowl. Pour the eggs into the skillet and cook gently for 3-4 minutes, stirring occasionally until they are just set but still slightly soft. Remove from heat and combine with the chicken mixture.

Preheat your oven to 350°F (175°C). Spread a thin layer of salsa verde at the bottom of a 9x13 inch baking dish.

Take 6 large flour tortillas (or corn for a gluten-free option) and fill each with a generous portion of the filling. Roll them tightly, placing them seam-side down in the prepared baking dish.

Pour the remaining salsa verde over the top, covering each roll generously. Sprinkle with 1 cup of shredded cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

After baking, remove the dish from the oven and let it cool for a few minutes. Garnish your enchiladas with the remaining chopped cilantro and serve hot.