Chicken Enchiladas

This is simple to put together.

You need: 2 cups of cooked, shredded chicken (1 large breast).
8 corn tortillas
1 jar of tomato verde salsa
1 handful of cilantro
2 cloves garlic
bag of shredded cheddar/mexican cheese
container of sour cream

 Puree salsa with cilantro & garlic (makes a bright green sauce). Pour 1/3 of sauce in bottom of baking dish.
Cook corn tortillas in vegetable oil, 10 seconds each side, put on paper towels to drain. This process makes the tortillas flexible for rolling (so they don't crack).
Preheat oven to 400º.
Roll small amount of chicken in each, place seam side down in baking dish.
Using a spatula, slather sour cream over all. Pour remainder of salsa on top, top with cheese.
Bake until bubbly and cheese is slightly browned, around 20 minutes.