Chicken Enchiladas

These are a favorite of mine and my family - a fresh tasting medium spicy enchilada. I often double (or even triple) the recipe when I need to bring a meal to a friend. Originally from Southern Living magazine. I like to use the salty, juicy breast meat of a rotisserie chicken. To make them milder, use plain Monterrey Jack cheese, to make them divine, use Chipotle Jack...yummmmm! I often make them in the morning, place in the fridge then pop in the oven when company gets here.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 8 enchiladas

Ingredients

• 3  cups  chopped  cooked chicken (I like to use rotisserie chicken breast)
• 2  cups  shredded monterey jack pepper cheese
• 1⁄2 cup sour cream
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 1⁄3 cup fresh cilantro, chopped
• 8  flour tortillas (8 inch size)

• For the Sauce

• 8  ounces sour cream
• 8  ounces  green tomatillo sauce

• Toppings

•  sliced black olives
•  chopped tomato
•  shredded lettuce
•  sliced avocado
•  sliced green onion

Directions

1. Stir together chicken, cheese, 1/2°C sour cream, chiles, and cilantro.
2. Spoon mixture down center of each tortilla and roll up, keeping the ends tucked inches Place seem side down in lightly greased 9x13 dish.
3. Coat the tops of enchiladas with cooking spray.
4. Bake uncovered for 30 minutes at 350 - tops should be crisp and lightly browned. (if they've been in the fridge for a couple hours, they may take 45 minutes to bake).
5. Stir together sauce ingredients.
6. Once you remove enchiladas from oven, immediately spoon the sauce over the tops and garnish with olives, tomatoes, green onions, lettuce and avocado.