Sour Cream Chicken Enchiladas

Ingredients

• 1 bunch cilantro leaves 
• 12 6-inch flour tortilla ()
• 1  onion 
• 14 ounce salsa canned
• 14 ounce salsa green prepared canned
• 2 cups cheddar cheese shredded
• 2  chicken breast halves shredded boneless skinless cooked
• 1 cup cream sour

Equipment

• food processor
• bowl
• oven
• blender
• baking pan
• aluminum foil
• microwave

Directions

1. To Make Sour Cream
2. Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
3. To Make Chicken
4. Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa.
5. Mix well.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Heat tortillas in conventional or microwave oven until soft.
8. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom.
9. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish.
10. Pour remaining sour cream mixture over all and top with shredded cheese.
11. 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.