Chicken Enchiladas

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounces) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avacado, chopped green onions, sliced ripe olives, chopped cilantro

STIR together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
BAKE at 350 degrees for 35 to 40 minutes or until golden brown.
STIR together sour cream adn taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Yield: 4 servings.


Prep: 15 min.


Bake: 40 min.

Receipe from Better Homes and Gardens Magazine.