Step 1

Preheat the oven to 350 degrees F.

Step 2

In a blender, add the 1 bunch of the cilantro, the sour cream, the jalapeño salsa, and 1/2 can of the green chile sauce and purée until smooth.

Step 3

In a large bowl, add the chicken, the onion, and the remaining green chile salsa and mix well to combine.

Step 4

Pour enough of the sour cream mixture into the bottom of a 9x13-inch baking dish to coat.

Step 5

Place 2 heaping tablespoons of the chicken mixture in each of the warmed tortillas. Roll them up and place them, seam-side down, on the sour cream mixture in the baking dish.

Step 6

Pour the remaining sour cream mixture over the enchiladas and then top with the shredded cheese.

Step 7

Cover the baking dish tightly with foil and bake the enchiladas until they are heated through and bubbling, about 30 minutes.

Step 8

Serve the enchiladas garnished with the remaining cilantro and the tomatoes.