Cheesy Enchiladas by Abbey

This is a recipe I created because I'm not a huge fan of enchiladas with red sauce. It's creamy, easy & delicious!!
2 chicken breast (cooked)
1 cup of sour cream (we use fat free or light)
1 cup of green tomatilla salsa, we use Pace
1/2 cup of cilantro
1/2 a medium sized lime
1/4 cup of onions
1/2 cup of mozarella cheese
Swiss cheese
5-6 Corn flour tortillas

Cream sauce: Mix the sour cream, green salsa, cilantro, fresh lime juice, onions, and mozarella cheese in a medium bowl. Add salt if needed. We also add a few drops of green tabasco sauce, but you can add your favorite kind if you want a little extra spice.
Heat the tortillas so they roll easily. Place chicken in the tortilla & some extra mozarella cheese. Roll & place in baking dish. Sometimes we also add black beans & corn. After the baking dish is filled with enchiladas, pour the white sauce over them. Sprinkle a little bit of mozarella & swiss cheese on the top (& cilantro for color). Bake until golden brown/bubbly at 350 degrees (usually about 10-15 minutes).