Victoria’s Chicken Enchiladas
1 Bunch Cilantro
1 Cup Sour Cream
2 (7 ounce) Cans Jalapeno Salsa
2 (7 ounce) Cans Prepared Green Chile Salsa
2 Skinless, Boneless Chicken Breast Halves, Cooked And Shredded
1 Red Onion
12 (6 inch) Flour Tortillas
2 ½ Cups Enchilada Sauce
2 Cups Shredded Sharp Cheddar Cheese
To make sour cream mixture: in a 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 the remaining 1 ½ cans of the green chile salsa. Mix well.
Preheat oven to 350° F.
Pour the sour cream mixture into a 9×13” baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour enchilada sauce over the top of the rolled tortillas. Top with shredded cheese. Cover dish tightly with aluminum foil and bake at 350° F for about 30 minutes or until dish is heated through and bubbling. Remove and cool a bit before serving.