Serves: 6
Prep: 30 minutes
Bake: 15-20 minutes

1	teaspoon canola oil
1	pound chicken breast, cubed
	salt and pepper to taste
1	24-ounces salsa verde
1	cup sour cream
12	corn tortillas (can substitute flour tortillas)
1	cup shredded Monterey jack cheese

1. Heat oil in skillet over medium heat.  Add chicken, salt and pepper and sauté until golden brown and cooked through, about 10 minutes. Place chicken in food processor and pulse 5 to 7 times until shredded.  Combine ½ cup salsa with chicken in large bowl.
2. Preheat oven to 425°F.  Line baking pan with aluminum foil.
3.  Whisk together remaining salsa and sour cream in medium-sized pot over medium heat until hot.  Remove from heat. 
4. Working with 6 tortillas at a time, wrap tortillas in a moist paper towel and microwave for 10 seconds. Flip and microwave another 10 to 15 seconds, until soft enough to roll without breaking. Dip each tortilla in sauce, fill with about 3 tablespoons of chicken mixture, roll, and place seam side down on prepared pan. Pour remaining sauce over enchiladas. Sprinkle cheese evenly over enchiladas.
5. Bake 15 to 20 minutes, until edges are browned and cheese is melted.

Per Serving (2 enchiladas):  cal., 394 cal., 18 g fat (9 g sat. fat), 90 mg chol., 992 mg sodium, 53 mg pot., 23 g carb., 1 g sugar, 5 g fiber, 25 g pro.