Better than Restaurant Chicken Enchiladas

Recipe:

2 packages flour tortilla shells
2 lbs baked chicken (350* for 1 hour) cubed
16oz shredded mozerella
16oz salsa
16oz sour cream
1 to 2 tablespoons cilantro (or to your taste)
1 can enchilada sauce

Mix all ingredients. Spoonful mix into flour tortilla shell, roll it up, and place in baking dish. Bake for 350* for 45 minutes, pull dish out of oven, sprinkle shredded cheese on top and pour some enchilada sauce over that. Bake for another 10 to 15 minutes.

Cook up some rice, refried beans, and shred up some lettuce and slice up some tomatoes and you have a full mexican meal.