Ingredients
8
corn tortillas (6 inch)
2
cups shredded cooked chicken
1 3/4
cups green tomatillo salsa
1
cup crumbled queso quesadilla cheese (4 oz)
1/4
cup sour cream
1/2
cup finely chopped onion
Cilantro leaves, if desired
Preparation
Heat oven to 350°F. Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
Spoon chicken evenly in center of each tortilla; roll up. Place in ungreased 11x7-inch (2-quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
