1 bunch cilantro
1 c sour cream
2 (7 oz) cans prepared green chile salsa
2 skinless/boneless chicken breast, cooked & shredded
1 onion (finely chopped)
12 (6″) corn or flour tortillas
2 c shredded Mont/Jack cheese
Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream and 1/2 can of the green chile salsa. Set aside.
Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350°
Heat tortillas in microwave oven until soft. Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 min., or until dish is heated thru and bubbling.