Womans Day Chicken Enchiladas

This a recipe found in Womans Day mag changed by me to suit our tastes. Prep time is quick if chicken is already cooked. Used 3 to 4 chicken breasts simmered in chick broth till done, then shredded.

• Ready In: 50 mins
• Serves: 5
• Yields: 8 tortillas

Ingredients

• 3  cups  cooked chicken, shredded
• 1  cup nonfat sour cream
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon ground cumin
• 1 (4 1/2ounce) can  chopped green chilies, mild
• 4  ounces  shredded monterey jack cheese
• 1 (12 ounce) jar green chili salsa (salsa verde)
• 1⁄2 cup water
• 1 (10 ounce) package flour tortillas
•  Pam cooking spray

Directions

1. In a bowl, mix chicken 1/2 cup of sour cream, garlic, cumin, chillies and 1/4 cup of cheese.
2. Puree, salsa, water and remaining sour cream in blender or food processor. Spread one cup over bottom of prepared dish.
3. Spoon 1/3 chicken mixture down center of each tortilla. Roll up and place in greased 13 x 9 baking dish.
4. Heat oven to 350°F.
5. Pour remaining sauce and cheese over and bake uncovered 35 minutes.