Sour Cream Chicken Enchiladas

Recipe View Prepare the Sour Cream Sauce: In a blender or food processor, combine the cilantro, sour cream, jalapeño salsa, and 1/2 can of the green chile salsa. Process until smooth and creamy. Set aside. (5 minutes)

Recipe View Make the Chicken Filling: In a large bowl, combine the shredded chicken, chopped onion, and the remaining 1 1/2 cans of green chile salsa. Mix well to ensure all ingredients are evenly distributed. (5 minutes)

Recipe View Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. (2 minutes)

Recipe View Assemble the Enchiladas: Warm the tortillas in a conventional oven, microwave, or on a dry skillet until pliable. Pour a thin layer of the sour cream mixture into the prepared baking dish to lightly coat the bottom. (5 minutes)

Recipe View Fill and Roll: Place approximately 2 heaping tablespoonfuls of the chicken mixture in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. (15 minutes)

Recipe View Top and Bake: Pour the remaining sour cream mixture evenly over the rolled enchiladas. Sprinkle generously with the shredded Cheddar cheese. (2 minutes)

Recipe View Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the dish is heated through. (45 minutes)