Chicken Enchiladas

I love Mexican food and I try to eat it as often as possible which is pretty easy to do because I married into a Mexican family. I have been trying my hand at making authentic recipes, but I can't seem to make them as well as my mother in law. My husband says that I will just get better with practice. Although, I really think that he wishes I would leave the Mexican food cooking to my mother in law! I made these enchiladas on Friday night and thought that they were pretty tasty. They were very simple too, which is always a plus in my book.

Chicken Enchiladas With Fastest - Ever Salsa
Source: Simply Delicioso

For the salsa:
1 10 oz can diced tomatoes with green chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, veined, and finely chopped
1/4 c. finely chopped cilantro leaves
2 tbsp lime juice
salt

For the Enchiladas
1 tablespoon unsalted butter, softened ( I omitted and used cooking spray)
4 c. shredded rotisserie chicken
12 oz grated cheddar cheese
2 c. sour cream ( I used 1 c. of light sour cream)
1/2 small red onion, finely chopped
s&p
6- 8 inch four tortillas ( I used 8 corn tortillas)

Directions:
1. To make the salsa, place the tomatoes, scallions, jalapeno, cilantro, lime juice and some salt in a medium bowl and stir to combine. Set aside at room temperature until ready to serve the enchiladas.
2. To make the enchiladas, preheat your oven to 350 degrees F. Grease a 9x13" baking pan with butter (cooking spray) and set aside.
3. Combine the chicken, 1.5 cups of the cheese, sour cream, red onion and s&p in a large bowl. Mix well.
4. Place the tortillas on your work station. ( If you are using corn tortillas, cover them in a towel and warm up in the microwave for about 1 minute to soften) Spoon some of the chicken mixture onto the center of each tortilla and roll it up. Place the tortillas, seam side down, in the prepared baking dish (it will be a tight fit) Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
5. Remove the foil and sprinkle the enchiladas with the remaining cheese. Return to the oven and bake until the cheese is melted and the edges of the tortillas are just beginning to crisp, 5-8 minutes. Serve hot.