Mas Enchiladas, Por Favor

Green Enchiladas
From "Betty Crocker's Good and Easy Cookbook"
5 servings

1 C. Sour cream
1 jar (15-16 ounces) green salsa
10 corn or flour tortillas (6-8 inches in diameter)
2 1/2 cups shredded cooked chicken or refried beans
1 C. Shredded Monterey Jack cheese (4 ounces)
Sour cream

1. Heat oven to 350 degrees
2. Combine 1 cup sour cream and salsa in a dish. Dip each tortilla into sauce to coat both sides.
3. Spoon 1/4 cup of chicken onto each tortilla; roll up. Place seam sides down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas. Sprinkle with cheese.
4. Bake uncovered about fifteen minutes or until cheese is melted. Serve with sour cream.

The story behind this recipe: This is a great (and yummy) alternative to using prepared enchilada sauces--which we have yet to find one we really like. If your tastes run to spicier dishes, look for a hotter salsa. For the kids, we don't pour the sauce over their enchiladas, just cheese. Refried beans and corn or Spanish rice round out this dish nicely. ~Karen