Chicken Enchiladas - cooking recipe

Ingredients

1 3/4 cups reduced-fat sour cream
2 small green onions, chopped
1/3 cup minced fresh cilantro
1 tablespoon minced fresh jalapeno pepper
1 teaspoon ground cumin (or to taste)
2 tablespoons oil
12 ounces boneless skinless chicken breasts, cut into 3 x 1 inch strips
1 tablespoon fresh minced garlic (or to suit taste)
8 (6 inch) flour tortillas
2 cups shredded reduced-fat cheddar cheese
1 1/2 cups bottled chunky salsa (medium or hot)
1 -2 tomatoes, chopped

Preparation

Set oven to 350 degrees F.
Grease a 13 x 9\" baking dish.
In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
Heat a skillet to medium-high heat with 2 tbsp oil.
Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
Sprinkle with the grated cheese.
Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.