Chicken Enchiladas

3 cups chopped cooked chicken

2 cups (8 ounces) shredded Monterey Jack cheese with peppers

1/2 cup sour cream

1 (4 ounce) can chopped green chilies drained

1/3 cup chopped fresh cilantro

8 (8-inch) flour tortillas

Vegetable cooking spray

1 (8-ounce) container sour cream

1 (8-ounce) bottle green taco sauce



Stir together first 5 ingredients.

Spoon chicken mixture evenly over each tortilla, and roll up.

Arrange in a lightly greased 13- x 9-inch baking dish.

Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce.

Spoon over hot enchiladas, and sprinkle with toppings.



Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro