Enchiladas

4 chicken breasts. Boil them until white all the way through, then shred them by pulling apart with two forks.

3 c salsa
2 c sour cream
blend together for sauce

Add 3/4 of the sauce to the shredded chicken, roll into tortillas, place in greased 9x12 pan.

Top with the remaining sauce, and sprinkle with 1 1/2 cups of shredded cheddar cheese.

Bake 45 minutes at 350.

(optional ingredients: jalepenos, chiles, black olives, cilantro, etc)