Wendy's Creamy Chicken Enchiladas

• 1 (16 ounce) container light sour cream
• 1 (7 ounce) can diced green chilies
• 4 large green onions, chopped
• 12 cup chopped fresh cilantro
• 2 teaspoons ground cumin
• 2 teaspoons medium chili powder or 2 teaspoons cajun seasoning
• 1 teaspoon black pepper
• 2 cups diced cooked chicken
• 1 cup packed grated 2% cheddar cheese
• 8 (8 inch) flour tortillas
• 1 (8 ounce) package light cream cheese, cut lengthwise into 8 strips
• 1 (24 ounce) bottlemild picante sauce or 1 (24 ounce) bottle salsa
• additional chopped fresh cilantro (optional)

1. Lightly spray a 13x9x2-inch glass baking dish with butter flavored cooking spray.
2. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and spices in large bowl.
3. Mix in chicken and 1/2 cup cheddar cheese.
4. Season filling to taste with additional salt and pepper.
5. Spoon generous 1/2 cup filling down center of each tortilla.
6. Top filling with cream cheese strip.
7. Roll up each tortilla, enclosing filling.
8. Arrange enchiladas seam side down in prepared dish.
9. (Can be made 3 hours ahead.
10. Cover and chill.
11. ).
12. Preheat oven to 350F Pour picante sauce over enchiladas.
13. Cover and bake until sauce bubbles and enchiladas are heated through, about 35 minutes.
14. Uncover, sprinkle with remaining 1/2 cup cheddar cheese and bake until cheese melts, about 5 minutes.
15. Top with remaining sour cream.
16. Garnish with cilantro, if desired.

sour cream, green chilies, green onions, fresh cilantro, ground cumin, chili powder, black pepper, chicken, cheddar cheese, flour tortillas, light cream cheese, bottlemild picante sauce, fresh cilantro

Taken from www.food.com/recipe/wendys-creamy-chicken-enchiladas-192942 (may not work)