Chicken Sour Cream Enchiladas

Mama J's Chicken Sour Cream Enchiladas

Servings: 6-8

Ingredients:
3-1/4 cups chopped/shredded cooked chicken
(A rotisserie chicken from the store works great, Costco is the best)

1-1/2 cups Sour Cream

2 Cups Shredded Colby & Monterey Jack Cheese, divided (Mexican Blend)

1-1/2 cups green salsa, divided (Salsa Verde)

1-1/2 teaspoons ground cumin

3 cans Old El Paso green enchilada sauce (10 oz size)

16 corn tortillas, softened for just a few seconds in small pan of hot oil, you only need about ½” to 1” of oil. Drain on paper towels. Or you can do the healthier way, heat tortillas in microwave to soften. I do 4 at a time, because they will not stay soft very long.

Directions:

1. Preheat oven to 350 degrees F.
Mix chicken, sour cream, 1 cup of the cheese, 1 cup of the salsa and cumin until well blended. Pour 1/4 cup enchilada sauce on bottom of pan.
2. Spoon two heaping tablespoons of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish, you might need another smaller pan too. Pour enchilada sauce over, just enough to cover each tortilla, with the sauce coming up almost half way up the pan. Sprinkle remaining cheese over the enchiladas.
Cover pan with foil.
3. Bake 30 minutes take foil off in the last 5 minuts of baking. Enjoy!