Chicken Enchiladas

We've enjoyed this recipe for years and years. Mexican food is an absolute favorite among all five of the Strides. 

Chicken Enchiladas

16 ounces (about 4-5 cups) shredded Cheddar/Jack cheese -- a blend of Cheddar and Monterey Jack
3 green onions -- green and white parts
¾  cup sour cream or plain yogurt
1 tablespoon dried parsley
½  teaspoon black pepper
one chicken breast, fully cooked and shredded (optional, but highly recommended)
8-9 flour or corn tortillas (approx 6-inch diameter)
1 can (approx 15 oz.) tomato sauce
1 tablespoon chili powder
1 teaspoon dried oregano
½  teaspoon ground cumin
2 garlic cloves, minced 

Grease a rectangular baking dish, 9" x 12" or 10" x 14" or so. Preheat oven to 350 degrees.

In a large bowl, mix together the cheese, green onions, sour cream or yogurt, parsley, and black pepper (and shredded chicken, if using). 

Spoon about 1/2 cup of the cheese mixture onto each tortilla. 

Roll tortilla around the filling and place seam side down in the dish. 

Once you've used up all the cheese mixture, use the same bowl to combine all remaining ingredients (tomato sauce through garlic). Mix thoroughly and pour evenly over the enchiladas. 

Bake uncovered about 40 minutes, or until hot and bubbly.