Chicken Enchiladas And Best Salsa Ever

• for salsa
• 1 10 0z can diced tomatoes and green chiles, drained
• 2 scalions,finly chopped
• 1 jalapeno, seeded, veined and finly chopped
• 3/4 finly chopped cilantro leaves
• 2 tablespoons lime juice
• pinch of salt
• for enchiladas
• 4 cups shredded rotisserir chicken or shredded from 2 lbs of cooked chicken breast
• 12 ounces cheddar cheese, about 2 cups
• 2 cups sour cream
• 1/2 small red onion, finly chopped
• salt and pepper
• 6 8-inch flour tortillas

1. to make salsa, place the tomatoes, scallionsjalapeno, cilantro,lime juice, and salt in medium bowl and stir to combine. set aside.
2. to make enchiladas, preheat oven to 350 degrees, grease a 9x13 baking dish with butter and set aside.
3. place the chicken in a large bowl, add 1 1/2 cups of grated cheese, the sour cream,red onion,and some salt and pepper. mix well.
4. place tortillas on work surface. spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll it up. place the tortillas seam side down, in baking dish, it will be a tight fit. scatter salsa over tortillas. cover with foil, and bake until heated through, about 40 min.
5. remove the foil and sprinkle the tortillas with the remaining 1/2 cup of cheese. return to the oven until the cheese is melted and the edges of the tortillas are just beginning to get crisp, 5 to 8 min. serve hot.

salsa, tomatoes, scalions, cilantro, lime juice, salt, enchiladas, chicken, cheddar cheese, sour cream, red onion, salt, flour tortillas

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-and-best-salsa-ever-50166625 (may not work)