Sour Cream Chicken Enchiladas--my version

By merlin

Ingredients

• 1 bunch cilantro
• 16 ounces sour cream
• 1 small jar homemade hotsauce
• 1 (10-ounce) Rotel, extra spicy
• 1 small can chopped green chile's, drained
• 3 cups skinless, boneless chicken breast
• halves, cooked and shredded or left over grilled or smoked chicken
• 1 onion, chopped
• 1 tsp cumin
• 2 Tbsp lime juice, or one whole lime juiced
• 24 (6 inch) corn tortillas
• 2 cups Monteray Jack, shredded
• 1 cup Cheddar cheese
• 2 tomatoes, thinly sliced (optional)

Preparation

Step 1

1.To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, hotsauce and 1/2 can of the green chilis and Rotel. Set aside.

2.To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion, lime juice, cumin and the remaining 1/2 can of green chilis. Mix well.

3.Preheat oven to 350 degrees F (175 degrees C).

4.Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch 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 remaining sour cream mixture over all and top with shredded cheese.

5.Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

6. Take baking dish out of the oven. Turn oven to broil and moved oven rack up to the top shelf closest to the broiler. Removed aluminum foil. Lay tomatoes on top of enchiladas. Place baking dish back in oven uncovered for approximately two minutes. You need to watch this closely so tomatoes and cheese do not burn.You want the tomatoes lightly toasted and wrinkled.