Preheat oven to 350 degrees F.
If not using rotisserie chicken, poach chicken breast. Using your fingers or a fork, shred chicken into bite size pieces. Place in a medium bowl and set aside.
Add 1 cup of the salsa, sour cream, pepper, garlic cloves, cilantro, cumin and salt to a blender. Blend until smooth. Pour sauce into a medium bowl and add the remaining salsa. Stir to combine.
TIP: Add 1/4 cup of the prepared sauce to the shredded chicken along with 1 1/2 cups of the shredded cheese. Toss to combine. This is a great way to help the filling stick together once you roll the tortillas.
Using a basting brush, lightly oil one side of each tortilla, stacking them evenly. Now you can soften your tortillas by quickly frying them on a comal or in a frying pan.
TIP: An even faster way, take the whole stack, place it on a plate or in a tortilla warmer, cover with a paper towel and microwave for 1 minute. You end up with the same pliable tortillas in a quarter of the time.
Pour enough sauce into a 13x9x2 inch glass or ceramic baking dish to cover the bottom.
To make individual enchiladas begin by placing prepared tortilla on a plate, spoon chicken mixture onto one side (not too much, you want them to easily roll up) Roll tortilla, keeping it snug as you go. Place finished enchilada into your prepared dish seam side down, nice and snug in a single layer. Pour the rest of the sauce evenly over the enchiladas. (Try not to leave any part of the tortillas dry or they will burn.)
Bake enchiladas for 20 minutes. Remove from oven, sprinkle with remaining cheese and return to the oven for 10 more minutes. Serve immediately. Enjoy!
