Holy Enchilada!

These enchiladas were a great make ahead recipe. Beware, though: you must like spicy food to like these! I had a little bit of trouble locating the salsas, but with a little careful reading in the Hispanic aisle at Albertsons I found the necessary ingredients.

Sour Cream Chicken Enchiladas

• 1 bunch cilantro (yes, the entire bunch)
• 1 c sour cream
• 14 oz jalapeno salsa
  
• 14 oz green chile salsa
• 2 skinless, boneless chicken breasts, cooked and shredded
• 1 onion
• 12 corn tortillas
• 2 c shredded cheddar cheese

1. in blender, combine cilantro, sour cream, jalapeno salsa, and 7 oz chile salsa and puree
2. combine chicken, onion, and remaining 7 oz chile salsa
3. fry tortillas in small amount of oil until very pliable
4. pour enough sour cream mixture in bottom of 9x13 pan to cover the bottom
5. put 2T chicken mixture in each tortilla and place seam side down in pan
6. pour remaining sauce over filled tortillas
7. cover with cheese
8. cover with foil (if making ahead, place foil-covered pan in refrigerator until ready to bake)
9. bake at 350 degrees for 30 minutes--let sit for about 10 minutes before serving