Chicken Enchiladas

Found this recipe in a local magazine where we used to live. Easy and very tasty!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  cups  chopped  cooked chicken
• 2  cups  shredded monterey jack pepper cheese
• 1⁄2 cup sour cream
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 1⁄3 cup  chopped fresh cilantro
• 8 (8 inch)  flour tortillas
•  vegetable oil cooking spray
• 1 (8 ounce) container sour cream
• 1 (8 ounce) bottle  green taco sauce

• Toppings

•  diced tomatoes or   chopped avocados or   chopped green onions or  sliced ripe olives or   chopped cilantro

Directions

1. Stir together first five ingredients.
2. Spoon chicken mixture evenly over each torilla and roll up.
3. Arrange in a lightly greased 13x9 inch baking dish.
4. Coat tortillas with vegetable cooking spray.
5. Bake at 350 degrees for 35 to 40 minutes or until golden brown.
6. Stir together sour cream and taco sauce. Spoon over hot enchililadas, and sprinkle with toppings.