White Chicken Enchiladas


3 cups shredded cooked chicken
1 cup reduced fat sour cream
1 cup fresh cilantro, chopped
1 each red bell pepper, chopped
1 can chopped green chiles, 4.5 oz.
1 cup shredded cheddar or monterey jack cheese
1 1/2 teaspoons garlic
1 teaspoon ground cumin
1 package 6-inch flour tortilla
 1 jar green salsa (salsa verde) 16 oz.
1/2 cup water

1. Grease 13x9 baking dish.

2. In a bowl mix chicken, half of sour cream and half cilantro, bell peppers, chilies,3/4 cup cheese, garlic and cumin.

3. Meanwhile, puree salsa, water, remaining sour cream and cilantro in food processor. Spread 1 cup in bottom of dish.

4. Spoon 1/3 cup chicken mixture in center of each tortilla. Roll up and put in dish seam side down. Cover and refridgerate, along with remaining sauce and cheese, up to 2 days.

5. To serve: Heat oven to 350. Pour remaining sauce over tortillas. Bake uncovered 35 minutes. Sprinkle with remaining cheese and bake 15 minutes longer until bubbly.