Chicken Enchiladas (Southern Living, February 2000)

This is the best chicken enchilada dish with a tomatillo salsa verde sour cream sauce.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

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

• Toppings

• 1  tomatoes, diced
• 1  avocado, chopped
• 1  green onion, chopped
•  ripe olives, sliced
•  cilantro, chopped

Directions

1. 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.
2. Bake at 350° for 35 to 40 minutes or until golden brown.
3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.