Enchiladas Verdes

Being outside of Texas now, when I crave good Mexican food I have to make it myself.  I made this recipe a couple of weeks ago and we all ate embarrassing quantities of it.  So. Delicious.  Enchiladas verdes are both our favorite kind of enchiladas.  I've personally never been a big fan of the kind smothered in that red ranchero sauce. 

Filling ingredients:
1 rotisserie chicken, meat shredded
1/2 of shredded Mexican blend cheese
1/3 cup finely chopped onion
1/3 cup finely chopped cilantro
1/3 cup chicken broth
1/2 cup fat-free sour cream
juice of 1 lime
1 teaspoon of cumin
salt and pepper

Remaining ingredients:
1/2 cup fat-free sour cream
corn tortillas
bottle of salsa verde

Directions:
Preheat oven to 400 degrees.
To prepare enchilada filling, combine and mix all filling ingredients in a large bowl. 
Spread 1/2 cup salsa verde in bottom of a 13x9 baking dish coated with cooking spray.  Put a good spoonful or two of chicken mixture down the center of each tortilla and roll up.  Arrange enchiladas seam sides down in dish.  Spread remaining sour cream and salsa verde evenly over enchiladas.
Cover and bake for 10 minutes or until thoroughly heated.  Top with more cilantro if you have any, because you can never get enough cilantro.  Enjoy with good chips and a cold beverage. 

Also, my good friend has been informing me that i never posted a recipe for the paella i made back in FEBRUARY.  Wow, bad blogger.  Here you go, Alyssa :)
This is the recipe base i used.  The great thing about paella is that you can play around with what you want in it.  I omitted the chicken and peas, and just used shrimp, chorizo, and mussels. 

Happy cooking!