Chicken Enchiladas

Here is the official recipe for the chicken enchiladas. I kind of eyeballed everything so my measurements were a little off. You can use rotissere chicken if you'd like. I just grilled some chicken with olive oil and spices.

8 oz. light sour cream
8 oz. shredded jack and Colby cheese, divided
2 T. fresh cilantro, chopped
2 cups shredded, cooked chicken
1/2 cup favorite salsa, divided
1 tsp. cumin
1 small can mild, diced green chilies
10 6-inch corn tortillas
1 can green mild enchilada sauce

Mix 1 cup sour cream, chicken, 1 cup cheese, salsa, diced
chilies, and spices.

Warm tortillas in microwave or in a little oil on a fry pan to soften.

After tortillas cool slightly, assemble enchiladas. Pat each tortilla
between paper towels to absorb oil. Spoon about ¼ cup of chicken
mixture down the center of each tortilla and roll up. Place seam side
down in 13x9” baking pan (sprayed with Pam). Top with enchilada sauce and cheese.

Bake at 350º for 20-30 minutes, or until hot and bubbly.
Serve with sour cream, salsa, lettuce, tomatoes and olives.