Recipe Sour Cream Chicken Enchiladas (Chicken)

Required Ingredients:

• 1 bunch cilantro
• 1 cup sour cream
• 2 (7 ounce) cans jalapeno salsa
• 2 (7 ounce) cans prepared green chile salsa
• 2 skinless, boneless chicken breast halves, cooked and shredded
• 1 onion
• 12 (6 inch) flour tortillas
• 2 cups shredded Cheddar cheese

Preparing/Cooking:

• To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa.
• Set aside.
• To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa.
• Mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat tortillas in conventional or microwave oven until soft.
• Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom.
• Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish.
• Pour remaining sour cream mixture over all and top with shredded cheese.
• Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

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