Salsa Verde Chicken Enchiladas

2 garlic cloves, minced

4 cups (approx.) Salsa Verde (we like La Victoria mild) I use one 19 oz. can and one 10 oz. can.

¾ – 1 cup sour cream

½ cup cilantro, chopped

6 cups cooked chicken, shredded

2 cups cheddar cheese, shredded

12 tortillas

Heat oven to 350 degrees.

Sauté garlic for a minute or two.

Stir in salsa verde and cook until heated through.

Remove from heat and stir in sour cream and cilantro.

Put chicken in a bowl along with half of the cheese.

Add enough sauce to your liking. Mix thoroughly.

Spray a 9×13 pan with cooking spray.

Add a little sauce to the bottom of the pan.

Lay out tortillas, adding about 1/3 of a cup of chicken mixture to each tortilla – roll up.  Line enchiladas side by side, seam down.

Spread the rest of the sauce over enchiladas and top with remaining cheese.

Cover with foil and bake for 30 mins.

Remove foil and bake a little longer to melt the cheese.