Chicken Enchilada Verde - the uber simple recipe of goodness

Because Jenna asked...This may be my Cinco de Mayo dish of choice this year.

Chicken Enchilada Verde

1 cup  Sour Cream

1 cup tomatillo salsa (Green Salsa - medium)

1 small onion, chopped

2 cloves garlic, minced

2 tsp. oil

3 cups shredded cooked chicken breasts

1-1/2 cups Mexican Style Shredded Four Cheese divided

1 can (4 oz.) chopped green chilies, drained

8 flour tortillas (6 inch)  (or corn)

1 chopped tomatoes and

¼ cup sliced green onions

HEAT oven to 350°F.

MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and all the chilies.

SPOON about 1/3 cup chicken mixture down center of each tortilla(if you are using corn tortilla - put them in the microwave until heated and soft; roll up. Place, seam-sides down, in 13x9–inch baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover.

BAKE 15 to 20 min. or until heated through.

Sprinkle with chopped tomatoes and sliced green onions just before serving.