Chicken Enchiladas

Yield: Makes 4 servings

Ingredients

• 3  cups  chopped cooked chicken
• 2  cups  (8 ounces) shredded Monterey Jack cheese with peppers
• 1/2  cup  sour cream
• 1  (4.5-ounce) can chopped green chiles, drained
• 1/3  cup  chopped fresh cilantro
• 8  (8-inch) flour tortillas
• Vegetable cooking spray
• 1  (8-ounce) container sour cream
• 1  (8-ounce) jar tomatillo salsa
• Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives

Preparation

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-inch baking dish. Coat tortillas with cooking spray.

Bake at 350° for 30 minutes or until golden brown.

Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.