- 4 cooked skinless, boneless chicken breast halves
- 1 cup sour cream
- 2 cups shredded Cheddar cheese
- 4 green onions, chopped
- 1 tablespoon ground cumin
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- 1 (12 ounce) package corn tortillas
- 1 (8 ounce) jar salsa
- Preheat oven to 350 degrees F (175 degrees C).
- Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9×13 inch baking dish. Pour salsa over all.
- Bake for about 20 minutes, or until heated through.