easy chicken enchilades

4 cooked skinless, boneless chicken breast halves

1 cup sour cream

2 cups shredded cheddar cheese

4 green onions, chopped

1 TBS ground cumin

1/4 cup chopped fresh cilantro

sal & pepper to taste

1 (12oz) package corn tortillas

1 (8oz) jar salsa

DIRECTIONS:

1. Preheat oven to 350 degrees F

2. Shred the cooked chicken breast meat and place in a large bowl. Mix sour cream, shredded    cheese and green onions. Season with cumin, cilantro, salt and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up and place rolled tortilla seam side down in a 9X13 inch baking dish. Pour salsa over all.

3. Bake for about 20 minutes or until heated through.

the person who made this also had a container of fresh guacamole and blue corn chips on the side.

Num-yummy, Gail!  Thanks for sharing!

Sounds very similar to the recipe I use.  I made it up and don't have any portions written down, but I use Greek Yogurt instead of sour cream for extra protein.  I also make mine kind of like lasagna with layers as opposed to rolling them up.

NUM YUMMY is right!!

Great idea Heather. I may try the greek yogurt too.