I got the recipe from Allrecipes.com for Sour Cream Chicken Enchiladas, and adapted it to my tastes. I hope you try this, as it is so delicious! The original recipe called for jalapeno salsa instead of the red salsa I used. That is just too spicy for DH, who gets heartburn easily.
Start with one bunch of fresh cilantro, stems removed, and one whole cooked chicken, all meat pulled off the bones and shredded.
Put cilantro in the blender with 1 1/2 cups sour cream, 14 oz of green chile salsa (this is not spicy) and 1/2 cup or more red salsa and blend til smooth.
Finely chop one onion and mix with the shredded chicken. Add 14 oz. green chile salsa to the chicken mixture.
Pour sour cream mix into 2 13x9 pans, just enough to cover the bottoms of the pans. Reserve the rest for topping the enchiladas.
Place about 15 6 inch flour tortillas in the microwave for 15 seconds to soften, then place 2 heaping tablespoons of chicken down the center of each tortilla. Roll it closed and place seam side down in the pans, making parallel rows, but don't overcrowd them.
Top each pan of enchiladas with the remaining sour cream mix and then 2 cups shredded cheddar or Mexican blend shredded cheese. Cover the pans tightly with foil and bake at 350 degrees for 30 minutes.
I also made this recipe with shredded chuck roast that had cooked all night in the crock pot in salsa, garlic, onion, chili powder, salt and black pepper. It was also excellent!