Chicken Enchiladas

I really like green salsa. Not sure why. I think because it's not as acidy as red salsa. Anyway this recipe is super easy and super tasty. And it freezes well. So it's a great dish to stash away for a rainy day, or give away to someone who needs a meal.

Chicken Enchiladas
adapted from Everyday Food

3-4 large frozen chicken breasts
salt and pepper
4 garlic cloves, minced
1 T cumin
2 jars (16oz) green salsa
1 cup sour cream
12 corn tortillas
2 c shredded mozzarella or monterey jack cheese
fresh cilantro, green onion for garnish

In a large pot, boil chicken until cooked through. Drain and shred meat. Add salt, pepper, garlic, and cumin. Set aside.
In a bowl large enough to dip tortillas, combine salsa and sour cream. Mix well.
Add 1/2 c salsa mixture to shredded chicken.
Assemble by dipping one tortilla at a time into salsa mixture, then place in a 9x13 pan and fill with 1/3 c of chicken mixture, sprinkle with some cheese, then roll up and arrange, seam side down. 8 enchiladas lengthwise and 4 crosswise.
After all are assembled, pour remaining salsa mixture over top, then remaining cheese.
Cover and freeze at this point or bake in a 350 degree oven for 30-35 min. Until cheese is browned and salsa is bubbling. Sprinkle with garnish.

Note: This is GF as long as your salsa and sour cream are GF.