Easy Enchiladas

• 2-3 cups chicken breast cooked and diced or shredded
• (I usually put a few breasts in the crockpot with a small jar of salsa and cook on hi 4 hrs)
• 1 medium sized container sour cream
• 1 7oz can diced green chiles
• 1 bunch green onions diced
• handful of fresh cilantro chopped
• 2 tbs cumin
• 1 lg jar El Torito Restaurant style salsa
• 2 cups shredded cheese (I usually pick up the Mexican pack)
• Regular size flour tortillas

1. Mix sour cream and cumin. Add green chiles, green onions, and cilantro. Mix well. Add chicken and 1 cup cheese. Mix well.
2. Spoon mixture into flour tortillas, roll up, and place in 9x13 baking dish. You'll make 8-10 (depending on how full you stuff em).
3. Strain excess liquid from salsa and pour salsa over the tops of the enchiladas, covering entire surface.
4. Bake covered at 350 for 45 minutes.
5. Put remaining cheese on top of enchiladas and bake uncovered for about 10-15 minutes.

chicken, sour cream, green chiles, green onions, handful of fresh cilantro chopped, cumin, salsa, shredded cheese, regular size flour tortillas

Taken from www.epicurious.com/recipes/member/views/easy-enchiladas-50029803 (may not work)