Torero's Chicken Enchiladas Verde
1 cup sour cream
1 cup tomatillo salsa
1 onion, chopped
2 cloves garlic, minced
2 tsp oil
3 cups shredded cooked chicken breasts
1-1/2 cups Mexican four-cheese blend, shredded, divided
4-oz can chopped green chilies, drained
8 flour tortillas
Heat oven to 350°.

Mix sour cream and salsa until blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chilies.
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up. Place, seam-sides down, in 13x9–inch baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover.
Bake 15 to 20 min or until heated through. Serves 8