2 skinless, boneless chicken breast, cooked and shredded
1 onion, finely diced
12 (6 inch) flour tortillas
2 cups cheddar cheese, shredded
Baked Chicken Enchiladas
To make Sour Cream Mixture: In a blender or food processor, puree sour cream, coriander and 1/2 jar of the green chilli salsa. Set aside.
To make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1/2 jar of green chilli salsa. Mix well.
Preheat oven to 180°C.
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom. Place 2 heaping tablespoonful’s 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.
Cover dish tightly with aluminum foil and bake at 180°C for 30 minutes, or until heated through and bubbling.