Chicken Enchiladas

Pairs well with Flying Otter Sunshine.  

1 lb boneless skinless chicken breast

1 large onion

1 jar salsa 16 oz

½ cup sour cream

1 tsp ground cumin

2 cups shredded cheese

8-10 tortillas

Cook chicken breast and onion. Once cooked shred the chicken with forks. Stir into the shredded chicken the salsa, sour cream, cumin and ½ cup cheese. Heat through. Spoon this mix into a tortilla, roll up and place in a baking dish. I recommend spraying baking dish with pam, to avoid sticking. Once all tortillas are filled and placed in the dish sprinkle remaining cheese over the top of them. Bake at 350 degrees for about 20 min or until cheese melts and are heated though.

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