Chicken Enchiladas

By S. Danford

Ingredients

• 3 cups chopped cooked chicken
• 2 cups (8 oz) 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 inch) flour tortillas
• Vegetable cooking spray
• 1 (8 oz) container sour cream
• 1 (8 oz) jar tomatillo salsa (I used Pace Verde Cooking Sauce with Tomatillos and Jalapenos)
• Toppings: diced tomatoes, chopped avacado, chopped green onions, sliced ripe olives

Preparation

Step 1

Preheat oven to 350
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 for 30 minutes or until golden brown.
Stir together the sour cream and salsa. Spoon over hot enchiladas.
Sprinkle with desired toppings.