Chicken Enchiladas

Spice up your night with this fun Mexican dish!

1 16 ounce container of sour cream
1 7 ounce can of green chilies
4 large green onions chopped
1/2 cup chopped fresh cilantro or parsley
1 1/2 teaspoon ground cumin
2 cups diced cooked chicken
2 cups shredded sharp cheddar cheese

8-8 inch diameter flour tortillas
1 8 ounce package light cream cheese cut into 8 strips
24 ounces of mild salsa

Grease 13x9x2 inch glass baking dish.  Mix sour cream, chilies, green onions, cilantro and cumin in a bowl.  Mix in chicken and cheddar cheese.  Season filling with salt and pepper.

Spoon generous 1/2 cup filling down center of each tortilla.  Top filling with cream cheese strip.  Roll up each tortilla, enclosing filling.  Arrange enchiladas seam side down in prepared dish.  (Can be made up to 3 hours ahead.  Cover and chill).

Preheat oven to 350 degrees.  Pour salsa over enchiladas.  Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes.  Uncover, sprinkle with remaining one cup of cheddar cheese and bake until the cheese melts, about 5 minutes.

Serves 8