Chicken & Sour Cream Enchiladas

1 - 16 oz. sour cream
2 c. cooked, shredded chicken
8 oz. shredded monterey jack cheese
1 jar - 16 oz - salsa
2 tbs. chopped cilantro
8 - 8 in. - corn tortillas
Preheat oven 350
Combine 1/2 sour cream, chicken, 1/2 of cheese, 1/4 of salsa and cilantro. Divide evenly among the tortillas.
Roll up and place seam side down in 9x13 pan. Top with remaining salsa and cheese.
Cover and bake 35 min. or til cheese is melted and sauce is bubbling.
Serve hot with remaining sour cream.

from the kitchen of :Lois Wood