Sour-Cream Chicken Enchiladas

By angielaine

Ingredients

• 3 cups chopped cooked chicken
• 2 cups shredded Monterey Jack cheese with peppers
• 1/2 cup sour cream
• 1 (4.5 oz) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8 in) tortillas
• 1 (8 oz) container sour cream
• 1 (8 oz) jar tomatillo salsa
• Toppings: diced tomato, chopped avocado, chopped green onion, sliced ripe olives, chopped cilantro

Preparation

Step 1

Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange seam side down, in a lightly greased 13 x 9 baking dish. Coat tortillas with cooking spray.
Bake at 350° for 35-40 minutes or until golden brown.
Stir together 8 oz container sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.