SOUR CREAM CHICKEN ENCHILADAS

SOUR CREAM CHICKEN ENCHILADAS
"Plenty of heat to fire you up in these cheesy chicken
Enchiladas with salsa and jalapenos".

1 bunch of cilantro
1 cup sour cream
2 (7-oz) cans jalapeno salsa (I made it with HEB Homestyle Mexican Salasa)
2 (7-oz) cans prepared green chili salsa (This one also with HEB Mexican Green Salsa)
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 6-inch flour tortillas
2 cups shredded Cheddar cheese

To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and ½ can of the green Chile salsa Set aside.

To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and remaining 1-1/2 cans green chili sauce. Mix well.

Preheat oven to 350^.

Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into the bottom of a 9-x-13-inch baking dish. Place 2 heaping tablespoons of chicken mixture in each tortilla, roll up and place seam side down in baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.

Cover dish tightly with aluminum foil and bake at 350^ for about 30 minutes, or until dish is heated through and bubbling.

Yield: 12 servings.