Enchiladas De Pollo

• 8 ounces, weight Sour Cream
• 16 ounces, weight Salsa
• 4 ounces, weight Diced Green Chiles
• 2 Tablespoons Chopped Cilantro (optional)
• 1 pound Chicken Breast, Cooked And Shredded
• 1 Onion, Diced
• 8 ounces, weight Cream Cheese, Softened
• 12 Flour Tortillas
• 2 cups Shredded Mexican Blend Cheese

1. Preheat oven to 350 degrees F. In a blender add sour cream, salsa, green chiles and cilantro if you are using it.
2. Blend until smooth.
3. Pour 1 cup of sauce into the bottom of a 13x9 casserole or baking dish.
4. In a large bowl combine chicken, onion and cream cheese.
5. Place heaping spoonfuls into the center of each tortilla and roll up burrito style.
6. Place in the 13x9 dish, seam side down.
7. When you have used all of the tortillas, pour remaning sauce over enchiladas.
8. Cover with foil and bake 40 minutes.
9. Uncover and top with Mexican blend cheese.
10. Bake additional 5 minutes or until cheese has melted.
11. I like to then put the enchiladas under the broiler for a moment to brown up the cheese.

cream, weight salsa, green chiles, cilantro, chicken, onion, weight cream cheese, flour tortillas, cheese

Taken from tastykitchen.com/recipes/main-courses/enchiladas-de-pollo/ (may not work)