Chicken Enchiladas with Pineapple Salsa

Ingredients

• 14-½ ounces, weight Diced Tomatoes (drained)
• 2 cans Diced Green Chilies (4oz. Each)
• 1  Onion, Diced
• 1 whole Store Bought Rotisserie Chicken, Meat Pulled From The Bones And Shredded
• 8 ounces, weight Sour Cream
• 16 ounces, weight Pineapple Salsa
• 2 Tablespoons Cilantro (optional)
• 12  Flour Tortillas
• 2 cups Shredded Cheddar Cheese

Preparation Instructions

Preheat oven to 350 F.

In a saute pan combine diced tomatoes, one can of the green chilies, onion and shredded chicken. Cook over medium heat until most of the liquid has cooked out.

To make the sauce: In a blender combine the sour cream, salsa, cilantro if using and the rest of the green chilies. Blend until smooth. Pour about 1 cup of the sauce into the bottom of a greased 13×9 pan.

Set your flour tortillas on a work surface. Take about 2 tablespoons of the chicken mixture and place into each of the flour tortillas and roll them up. Place the rolled tortillas on top of the sauce in the pan, seam side down. Pour the remainder of the sauce on top.

Cover the pan with a sheet of foil and bake for 35 minutes. Then remove the foil and top with cheese. Bake for an additional 10 minutes.