Chicken Enchiladas IV

4 cooked skinless, boneless chicken breast halves

1 cup sour cream

2 cups shredded Cheddar cheese

4 green onions, chopped

1 tablespoon ground cumin

¼ 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 9x13 inch baking dish. Pour salsa over all.

Bake for about 20 minutes, or until heated through.