To prepare the salsa: Combine the tomatoes, scallions
, jalapeno, cilantro
, and lime
juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream
, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish
. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese
. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp
, 5 to 8 minutes. Serve hot.