Chicken Enchiladas

By mamacook1

Substitute chopped frozen spinach, thawed for a veggie version.

Ingredients

• 3 c chicken, cooked and chopped
• 2 cu (8oz) Monterey Jack cheese with peppers, shredded
• 1/2 c sour cream
• 1 (4.5 oz) can chopped green chiles, drained
• 1/2 c cilantro, fresh, chopped
• 8 (8inch) flour tortillas
• Pam
• 1 (8oz)bottle green taco sauce
• Toppings: diced tomatoes, chopped avocado, chopped green onion,
• slice black olives, and chopped cilantro

Details

Servings 4

Preparation

Step 1

Stir together first 5 ingredients Spoon chicken mix evenly over each tortilla and roll up.
arrange in a lightly greased 9x13 inch baking dish.
spray tortillas with Pam.
Bake 350* for 35-40 minutes or until golden.
Stir together sour cream and taco sauce.
Spoon over hot enchiladas and sprinkle with toppings.