Salsa Verde chicken enchiladas

• 1 cup reduced fat four cheese mexican blend
• 1 cup light sour cream
• 5 large whole wheat tortillas
• 2 cup salsa verde (green chili)
• 1 lb cooked and shredded chicken
• 2 tsp minced garlic
• 2 tsp olive oil
• 8 oz cream cheese (optional but so good)

1. Cook the chicken
2. Preheat oven to 350.
3. When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds.
4. Add salsa Verde to the garlic and let heat all the way through.
5. Add half cup of sour cream and half cup of cheese to the salsa Verde.
6. Stir and turn down to low heat.
7. Add cream cheese and break up clumps
8. Finish cooking chicken.
9. Shred with two forks.
10. Add shredded chicken to salsa Verde mix.
11. Put half cup of chicken salsa Verde mix in the bottom of the baking dish.
12. Add half cup of chicken mixture to 5 tortillas with the seams down.
13. Use the other half cup of the sour cream and half cup of cheese to spread on top of the enchiladas.
14. Bake for 20 min

four cheese, light sour cream, whole wheat tortillas, salsa verde, chicken, garlic, olive oil, cream cheese

Taken from cookpad.com/us/recipes/344614-salsa-verde-chicken-enchiladas (may not work)