Salsa Verde Chicken Enchiladas

Ingredients:
1 cooked rotisserie Chicken
2t EVOO
2t minced garlic
1t lime zest
2 C mexican salsa verde
1/2 C sour cream
1/2 C shredded cheddar and mont jack cheese
1/4 C cilantro
6 flour tortillas

Preperation:
Heat a large skillet over medium heat, add EVOO then cook garlic and lime zest for 30 seconds.  Add salsa verde and heat through.

Remove from heat and stir in sour cream, chicken, 1/2 of the cheese and 1/2 cilantro.

Reserve 1 C of sauce for top of enchiladas.

Add 2-3 T of reserved sauce to bottom of a 9x13 pan.

Add 3T of chicken mixture to the center of a tortilla, roll and place seem down.  Cover with sauce and cheese.  Bake 350 degrees for 25 minutes and top with Cilantro.