Add a few big spoonfuls of filling mixture to a flour tortilla, roll up, and place in a greased 9×13″ pan. Repeat until filling mixture is gone. Then top enchiladas with a generous amount of green salsa, sprinkle with remaining shredded cheese (1 c. or more if desired), and place in a 350 Fahrenheit oven for 20 minutes. I like to cover my pan with foil for the first 10 minutes or so to prevent the cheese from burning, then remove the foil for the remaining time so it can melt nicely. Top with cilantro and serve with salsa, sour cream, avocado slices, etc.*Use full fat sour cream and cream cheese so the mixture doesn’t get too runny and make your enchiladas soggy.