1Heat oven to 350º.
2Stir 1 cup sour cream into salsa. Dip each tortilla into sauce to coat both sides.
3Spoon 1/4 cup of the chicken onto each tortilla; roll up. Place seam sides down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas. Sprinkle with cheese.
4Bake uncovered about 15 minutes or until cheese is melted. Serve with sour cream.