Ingredients:

1 container (16-oz. size) sour cream
2 cups shredded, cooked chicken
8 ounces shredded Monterey Jack cheese
1 jar (16-oz. size) salsa (Mild)
2 tablespoons fresh chopped cilantro
8 (8-inch size) corn tortillas

Directions:

Preheat oven to 350F.

Combine 1/2 of sour cream, chicken, 1/2 of the cheese, 1/4 of the salsa and cilantro. Divide evenly among the tortillas. Roll up; place seam side down in a 13x9x2-inch baking dish.

Top with remaining salsa and cheese; cover. Bake for 35 minutes or until cheese is melted and sauce is bubbling. Serve hot with remaining sour cream.

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• chicken enchiladas with cream cheese sour cream and cilantro
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