Sour Cream Chicken Enchiladas

Holy cow.  We LOVED these.  We used the Salsa Crock Pot Chicken (which we make about once a week--so handy to have ready!) for the filling.  We had the rest of the ingredients in the fridge or the pantry, which might say more about us than how common the ingredients are, but that's okay.  They're easily adaptable, so if you want to add jalapenos or black beans or pico de gallo or whatever else, you can.

We recommend them highly, and we hope you like them as much as we did! 

Sour Cream Chicken Enchiladas

2 cups shredded cooked chicken breast

1 cup sour cream

6 large flour tortillas

1/2 cup tomatillo salsa (salsa verde)

1 small can green chiles

1 cup shredded Monterey Jack cheese

Preheat oven to 350.  In a bowl, combine chicken, 1/2 cup sour gream, green chiles, and cheese.  Divide the chicken mixture evenly among the six tortillas.  Fold tortillas, and place seam-side-down in a baking dish sprayed with cooking spray.  Bake in preheated oven for 20-25 minutes.

Remove enchiladas from oven.  In a small bowl, combine the salsa verde with the remaining half cup of sour cream.  Pour mixture over warm enchiladas, and serve.