Chicken Enchiladas Iv - cooking recipe

Ingredients

4 cooked skinless, boneless chicken breast halves
1 cup sour cream
2 cups shredded Cheddar cheese
4 green onions, chopped
1 tablespoon ground cumin
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 (12 ounce) package corn tortillas
1 (8 ounce) jar salsa

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.
Bake for about 20 minutes, or until heated through.