Chile-Chicken Enchiladas

I found this on an insert found on a can of Old El Paso green chilies. This is really good. My kids are very picky and love this.

• Ready In: 1 hr 5 mins
• Yields: 8 enchiladas

Ingredients

• 1 (19 ounce) can  enchilada sauce, Old El Paso
• 2  cups  cooked chicken, diced
• 1 1⁄2 cups monterey jack cheese, shredded
• 1  cup sour cream
• 1 (4 1/2ounce) can green chilies, chopped, Old El Paso
• 1 (11 1/2ounce) package flour tortillas, burrito size
• 1  cup cheddar cheese, shredded

Directions

1. Heat oven to 350°F Spread 1/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chilies.
2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover baking dish with foil.
3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions, if desired.