Sour Cream Enchiladas

These are by far the best enchiladas I have ever made. I love them!

Sour Cream Enchiladas

Ingredients
1 bunch of cilantro
1 cup sour cream (health conscious use lowfat!)
1 cup (or to taste) of verde salsa
1 onion
3-4 boneless, skinless chicken breasts
About 6 tortillas
2 cups of shredded cheddar (I prefer Pepper Jack blended with Monterey Jack)

Directions
This recipe is very flexible and you can scatter these ingredients around however you choose. This is how I do it:
1. In a food processor, puree the sour cream, verde salsa, and cilantro until smooth (or desired texture). You can also chop up the cilantro with a knife and mix these ingredients together in a bowl.
2. In a frying pan, drizzle a little olive oil into the pan and saute onion for a few minutes. Add the chicken (it's best if it is seasoned with salt and pepper beforehand and sliced up. Alternatively, you can cook the breasts whole and slice it after cooking).
3. Soften the tortillas in the microwave or oven. In a baking pan, spread some of the cilantro mix on the bottom of the pan. Put scoops of the seasoned chicken in the tortillas and wrap up, burrito style. Place the  tortilla in the pan and top with remaining cilantro mixture and cheese (you can also put cheese inside the enchilada).
4. Cover the dish in aluminum foil and bake at 350F degrees for about 30 minutes until the cheese is bubbling.


Here is the original Allrecipes link (original)