Chicken Enchiladas with Green Salsa

I just made these today and they are completely gone.  The hubby loved them so much he finished them off.  Don't let the name enchiladas fool you, they are simply easy and will be gone if you do not make enough. 
Carbs...forget your diet with these...they are carb laden.  They contain flour tortillas and two enchiladas will do it for me. 

What you will need to make these...

Chicken shredded from a rotisserie store bought bird.
Flour tortillas, I used the fresh ones from the store.
1 tub of 16 ounce sour cream
1 to 2 packages shredded Mexican or Colby Jack cheese
1 jar of green salsa, I used Native Texan Hatch Chile Salsa Verde, you might buy 2 to be safe
Baking pan
oven
Aluminum foil
Fresh cilantro

Crank up your oven to 350F.  Get your chicken shredded, put is aside in a bowl.  Get out your flour tortillas, place one flat into your baking pan, grab a spoon, mix the sour cream, open your cheese bag, and open the salsa, this will work well if two people are working on this recipe, or one can do it by themselves.  My hubby helped me on this and it went way quicker. 

Place the shredded chicken in the flour tortilla, add some cilantro, sour cream, cheese, and salsa to the tortilla, now wrap it into a tube, place the seam side down in your pan.  Keep repeating this process until you have as many enchiladas as you want to cook.  Be sure to leave some salsa in the jar, or if you are like me, just buy another jar.  I always take the left over salsa and pour it across the backs of the tubes of enchiladas.  Be sure to spread it almost to the edge of each tube.  Now, take some of that lovely shredded cheese and sprinkle this over the top of the salsa.  Cover with foil and bake in that preheated 350F oven for 1 hour.  Hubby did mention that he likes it a little crispy on top, if you like them this way, then 15 minutes before done, pull off the foil and let it finish baking. 

Let them cool a bit before getting them out of the pan, they will come out better than when hot. 

Enjoy!